Roasted Eggplant Hummus Recipe

Name: Roasted Eggplant Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant cut in to large cubes; 1/4 cup extra-virgin olive oil divided; 1/2 teaspoon salt; 1/4 teaspoon pepper; 15 1/2 ounces chickpeas garbanzo beans, drained and rinsed; 2 tablespoons tahini; 1 garlic clove; 2 tablespoons fresh lemon juice; hummus; eggplant

Servings: persons

1 pound eggplant cut in to large cubes
1/4 cup extra-virgin olive oil divided
1/2 teaspoon salt
1/4 teaspoon pepper
15 1/2 ounces chickpeas garbanzo beans, drained and rinsed
2 tablespoons tahini
1 garlic clove
2 tablespoons fresh lemon juice
hummus
eggplant

1
Preheat oven to 425 degrees.
2
On a large baking sheet toss eggplant, 2 tablespoons olive oil, salt and pepper and spread in a single layer.
3
Roast for 18-20 minutes.
4
Remove from oven and set aside.
5
In food processor combine, chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times.
6
Add eggplant and blend on highest level until desired consistency.
7
Store in air tight containers in the refrigerator.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound eggplant cut in to large cubes, 1/4 cup extra-virgin olive oil divided, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Roasted Eggplant Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant Hummus

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