Mouth-Watering Eggplant Hummus Recipe – Healthy & Delicious!
As the smell of roasted eggplant fills my kitchen, I reflect on the beauty and versatility of this fruit. Yes, eggplant is technically a fruit and not a vegetable, but that’s just one of the many interesting facts about it. In Middle Eastern cooking, eggplant is often used in savory dips like Baba Ganoush or as a main ingredient in stuffed vegetables. Today, I bring you a recipe that combines the smoky flavor of roasted eggplant with the creamy texture of chickpeas to create an irresistible Roasted Eggplant Hummus.
My love affair with hummus began years ago when I discovered its smooth and velvety texture at a Lebanese restaurant. From there, I started experimenting with different variations, adding ingredients like roasted red pepper or garlic to make it even more delicious. But when I tried adding roasted eggplant to the mix, it was a game-changer–the combination was simply divine. The nuttiness of tahini, tanginess of lemon juice, and earthiness of cumin are all present here as well for a well-rounded flavor experience.
This Eggplant Hummus recipe is perfect for anyone who wants to try something new or experiment with Middle Eastern flavors. Whether you’re serving it as a dip for pita chips or veggies, spreading it on your favorite wrap or sandwich, or enjoying it alone as a snack–this dip is sure to be a hit. So let’s get started and make some magic happen in the kitchen!
Why You’ll Love This Recipe
If you’re a fan of hummus, baba ganoush, or anything made with eggplants, this roasted eggplant hummus recipe will blow your taste buds away. The irresistible roasted flavor and smoky paprika pair perfectly with the creamy and smooth texture of the chickpeas and tahini.
Not only is it incredibly flavorful, but it’s also a healthier alternative to traditional baba ganoush or hummus recipes. By incorporating mineral-rich eggplants into the mix, this eggplant chickpea hummus offers a nutrient-packed and fiber-filled snack or appetizer option that is perfect for any occasion.
Plus, this recipe is easy-to-make and great for meal prepping purposes. Whether you’re whipping up a batch for yourself, or planning to entertain guests at a party or gathering, this eggplant dip recipe is sure to impress.
So why settle for basic hummus when you can elevate your palate with roasted eggplant smoky paprika chickpea hummus? Trust me when I say that your taste buds will thank you, and this recipe will become a new staple in your kitchen.
Ingredient List
Here’s what you’ll need to make the Irresistible Roasted Eggplant Hummus Recipe:
- 1 large eggplant (about 500g or 1.1 lbs)
- 1 15 oz (425g) can of chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 3 tbsp tahini
- 3 tbsp olive oil
- 1/4 tsp smoky paprika (plus more for garnish)
- 2 tsp salt (divided)
- Juice of 1 lemon (about 2 tablespoons)
- Water, as needed
Optional:
- Red pepper flakes, for spiciness
- Tomato confit for serving
- Hummus wraps or stuffed eggplant for serving
All ingredients are easy to find in any grocery store. The key to a delicious roasted eggplant hummus is to select a nice, ripe, and large globe eggplant.
The Recipe How-To
Now that you have all of your ingredients ready, it’s time to get started on making this delicious Eggplant Hummus recipe! Follow these simple steps to create a smoky and flavorful dip that will have your taste buds begging for more.
Step 1: Prep the Eggplant
First, preheat your oven to 400°F. Cut 1 large eggplant in half lengthwise and score the flesh with a knife. Place the eggplant halves on a baking sheet lined with parchment paper, cut-side up. Drizzle with 2 tbsp of olive oil and sprinkle with ¼ tsp of salt. Allow it to roast for approximately 30 minutes or until the flesh becomes tender and lightly browned.
Step 2: Blend the Ingredients
Once the eggplant is roasted, use a spoon to scoop out the flesh and place it into a bowl of a food processor. Add in 1 can (15 ounce) of chickpeas (drained and rinsed), 2 cloves of minced garlic, 1 tablespoon of tahini, juice from 1 lemon, 2 teaspoons of salt, and ½ teaspoon of ground cumin. Pulse the mixture until smooth.
Step 3: Adjust to Taste
Taste the mixture and adjust the seasoning as necessary, adding more lemon juice or salt to suit your preferences.
Step 4: Chill & Serve
After blending, you may chill eggplant hummus in refrigerator before serving if you like it cold or serve room temperature if desired. Place it into an airtight container and store it in the fridge for up to five days if you do not finish it.
Enjoy your irresistible Roasted Eggplant Hummus recipe with some chips or crackers for dipping, or try spreading it onto some toasted bread for a unique breakfast or lunch option!
Substitutions and Variations
Possible Variation:
If you want to try a slightly different take on the classic hummus recipe with chickpeas, consider making a baba ganoush instead. You can use the same method as for roasted eggplant hummus, but substitute chickpeas with another type of bean or legume. Cannellini beans, black beans, or edamame are all excellent choices.
For even more variety, try adding different seasonings or spices to your eggplant hummus. A sprinkle of smoked paprika can add a smoky flavor profile that pairs really well with roasted eggplant.
If you prefer a creamier dip, substitute plain Greek yogurt or sour cream for some of the tahini or olive oil in the recipe. This adds a tangy dimension to the smooth texture of the eggplant chickpea hummus.
Vegetarians can also enjoy a truly meatless version of hummus by simply omitting the tahini in the recipe. Instead, use extra virgin olive oil to create a delicious and healthy dip.
For those who cannot tolerate garlic, feel free to substitute it in the recipe for other aromatic herbs you prefer, such as basil or rosemary. Red pepper flakes are another great alternative if you like some heat in your dips.
Finally, get creative with your serving suggestions! Try using this eggplant dip recipe as part of a Middle Eastern-style bowl food dish alongside grilled vegetables like zucchini and bell peppers. Alternatively, roll up some hummus wraps with sliced tomatoes and cucumber or stuff small baked eggplants with this irresistible roasted eggplant chickpea hummus for an innovative Mediterranean appetizer.
Serving and Pairing
As a chef who has been cooking for many years, I have always believed that what you serve with your dish is just as important as the dish itself. And when it comes to eggplant hummus, there are plenty of options that would make an excellent pairing.
Firstly, the classic way to serve eggplant hummus is by serving it with pita bread. The soft and chewy texture and the subtle taste of pita bread go perfectly well with the creamy and smoky flavors of eggplant hummus. You can either serve pita bread in small wedges or tear it into bite-sized pieces and dip them into the hummus – it’s up to you!
If you’re looking to make things a little more exciting, try serving eggplant hummus with veggie sticks, such as carrots, cucumbers, or bell peppers. These crunchy veggies will add texture and freshness to your dish, while also making it healthier.
For a colorful and flavorful twist on your serving platter, try adding some tomato confit or roasted red peppers. The sweet and sour flavors of tomato confit or the bold and smoky taste of roasted red peppers complement the rich flavor of eggplant hummus beautifully.
Lastly, if you want to experiment with different textures or levels of spiciness, you can also try serving eggplant hummus as a stuffing for baked or grilled eggplant halves. This is an excellent option for those who prefer heartier meals or are exploring alternative options for vegetarian entrees.
To sum up, there are plenty of ways in which you can serve eggplant hummus depending on your preferences and dietary needs. Whether you go classic with pita bread or explore more creative options like stuffed eggplants or veggie sticks, one thing is for sure: you won’t be disappointed with this irresistible roasted eggplant chickpea hummus recipe!
Make-Ahead, Storing and Reheating
One of the best things about eggplant hummus is that it can be made ahead of time and stored for later use. This is perfect if you plan on serving it at a get-together or party but don’t have the time to prepare everything on the day of the event.
To make ahead, simply prepare the eggplant hummus as outlined in the recipe and store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to serve, give it a good stir and add any toppings that you desire including a drizzle of olive oil and a sprinkle of smoked paprika or fresh herbs.
If you have any leftovers, storing and reheating eggplant hummus is also incredibly easy. Simply transfer it back into an airtight container and store it in the refrigerator for up to 5 days.
When reheating, you can do so in one of two ways. First, you can microwave it in a microwave-safe bowl or container until heated through, stirring every 30 seconds to ensure even heating.
Alternatively, you can reheat it on the stove. Simply place it in a saucepan over medium heat and stir frequently until heated through.
However, it’s important to note that with each reheating there is a chance that the texture may become slightly grainy due to the nature of its ingredients. Nevertheless, this does not affect its taste or overall quality.
Enjoy your eggplant hummus whenever you desire without worrying about last-minute preparation.
Tips for Perfect Results
Creating the perfect eggplant hummus can be a bit tricky, but with these tips, your dish can come out perfectly every time. Here are some tried and tested tips to ensure your eggplant hummus recipe comes out absolutely irresistible.
Firstly, make sure that you’re using the freshest ingredients possible. This will make a significant difference in the quality and taste of your dish. When selecting your eggplant, choose ones with smooth skin that are firm to the touch. Avoid choosing eggplants that have any visible blemishes or soft spots.
Next, don’t skip the step of roasting your eggplant. Roasting brings out the smoky flavor and gives your hummus a silky smooth texture. It’s an essential step that you don’t want to miss.
When blending your ingredients in a food processor or blender, start by processing your garlic and lemon juice first before adding in your other ingredients. This will help ensure that all of the flavors are evenly distributed throughout the dish.
Make sure to adjust the seasoning to taste. Add additional salt, lemon juice or tahini if needed until you reach a balance that is perfect for your taste buds.
For those who want an extra burst of flavor, sprinkle some smoky paprika on top of your eggplant hummus after serving or use it as a dip for grilled red peppers or baked pita chips. It’s incredibly appetizing and will add an extra layer of depth to your dish.
Lastly, refrigerate your mixture in an air-tight container for at least several hours before serving. This allows all of the flavors to combine thoroughly and firmly sets up the dip to avoid separation once served.
By following these tips, you’re on track to creating an irresistible roasted eggplant hummus every time!
FAQ
As we near the end of this eggplant hummus recipe article, it’s essential to tackle some common questions about this dish. Here are answers to some frequently asked questions that will ensure that you have a smooth experience preparing your eggplant hummus.
Is eggplant hummus the same as baba ganoush?
When it comes to Mediterranean and Middle Eastern dips, hummus and baba ganoush are two well-known player. However, despite both being delectable dips, they are quite distinct from each other. One is a blend of chickpeas, tahini, garlic and citrus, while the other is characterized by eggplant, grilled or roasted for maximum flavor. So how can you tell the difference between these two savory dips? Let’s take a closer look.
Is hummus or baba ganoush healthier?
When comparing the nutritional value of chickpeas and eggplant, chickpeas generally offer more benefits. However, baba ganoush stands out as a healthy option in comparison to hummus. This is largely due to the fact that it takes at least two eggplants to equal one cup of chickpeas.
How to make eggplant and chickpea dip?
To prepare the dip, I suggest halving the eggplants and removing the flesh. Then, put the flesh in a food processor with chickpeas, lemon juice, olive oil, garlic, cumin, and paprika. Blend everything well until the mixture becomes smooth. Once it’s ready, transfer the dip onto a broad serving dish and even out the surface with a spatula.
What is the dip made from eggplant?
To whip up a traditional baba ganoush, the key is to roast eggplants until tender, scoop out the flesh, and mix it with tahini, garlic, and a blend of savory seasonings. Pair it with pita bread or crackers and you’ve got yourself a delicious dip perfect for snacking or serving as a crowd-pleasing appetizer.
Bottom Line
In conclusion, this eggplant hummus recipe is a perfect way to add variety and excitement to your typical hummus routine. The roasted eggplant adds a smoky and creamy texture that makes the dip irresistible. With simple ingredients and easy-to-follow steps, this recipe is perfect for anyone, whether you’re a beginner or an expert in the kitchen.
Plus, this eggplant chickpea hummus not only tastes delicious but also has nutritional benefits. Chickpeas are a great source of protein and fiber, while eggplants are rich in antioxidants and can help lower cholesterol levels. So not only will you be satisfying your taste buds but also nourishing your body with every bite.
Moreover, it’s incredibly versatile and can be paired with various foods like pita bread, veggies, crackers, or even used as a spread on sandwiches or wraps. You can even try making stuffed eggplants with this dip or having it as a side dish for your grilled meats.
Overall, this eggplant hummus recipe is an excellent choice for anyone who wants to try something new while also keeping things healthy and delicious. Don’t hesitate to give it a try – I guarantee you won’t regret it!
Eggplant Hummus Recipe
Ingredients
- 1 large eggplant
- 4 large garlic cloves (or more... I don't think you can add too much garlic)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon water
- 3 tablespoons tahini
- 1/4 teaspoon cumin
- 1 teaspoon salt
Instructions
- Pre-heat the oven to 400°F.
- Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
- If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
- Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
- If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.