Eggplant Hummus With Roasted Garlic

Eggplant hummus is a rich and flavorful dip native to the Middle East. A variation of traditional hummus, this dish combines the creamy taste of chickpeas with the smoky, slightly sweet and unique ...

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Budget | Chickpeas | Eggplant | For one or two | Garlic | Gluten-free | Healthy | Lactose Free | Lemon | Paprika | Quick (up to 30 minutes) | Super easy | Vegan | Vegetables

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Eggplant hummus is a rich and flavorful dip native to the Middle East. A variation of traditional hummus, this dish combines the creamy taste of chickpeas with the smoky, slightly sweet and unique flavor of roasted eggplant.

This recipe is something in between traditional hummus and baba ghanoush (an appetizer of mashed eggplant mixed with tahini).

I believe that the best way to cook eggplant is to baking it on a charcoal grill, under high heat. Then eggplants acquire a smoky flavor, which suits them just right. But in apartment conditions there is not always such an opportunity, so we will use the oven, as in the recipe for Greek eggplant meze.

In this recipe, I wanted to emphasize the sweetness and not oversaturate it with excessive sharpness, so garlic is baked together with eggplants. If you want more garlic flavor and spice – add it finely chopped fresh, reducing the amount to 3-4 cloves.

Eggplant hummus

⏱ Cooking time — 1 hours and 30 minutes overall. Includes 20 minutes of preparation and cooking + 1 hour 10 minutes unattended.

🔪 Ingredients

  • 70 g (2 ½ oz) tahini
  • 400 g (14 oz) boiled chickpeas (1 can) (or ~120 g dry chickpeas soaked overnight and then boiled)
  • 5-6 garlic cloves
  • 50 ml (3 ⅜ tbsp.) olive oil
  • ½ lemon (zest + juice)
  • 300 g (11 oz) roasted eggplant pulp (~2 medium-sized eggplants)
  • ½ tsp. smoked paprika + (2-3 pinches to serve)
  • 1 tsp. salt
  • ½ tsp. ground cumin
Ingredients for eggplant hummus: tahini, boiled chickpeas, garlic, olive oil, lemon zest and juice, baked eggplant flesh, smoked paprika, salt, ground zira

🥣 Directions

Cooking eggplant and garlic

Using a wooden skewer or fork, pierce 2 eggplants in several places.

Place them on a sheet of foil along with 5-6 garlic cloves. You don’t need to peel them, but you can cut off the tails to make it easier to squeeze out the roasted pulp later.

Wrap the eggplants and garlic in foil and place in a preheated oven at 250 °C (480 °F) for 1 hour and 10 minutes.

Preparing the rest of the ingredients

While the eggplant is baking, take care of the other ingredients.

Drain the liquid from the 400 g (14 oz) can of boiled chickpeas, but don’t throw it away, save it.

! You can use dried chickpeas for this recipe. To replace canned chickpeas with dry chickpeas, soak 120 g of dry chickpeas overnight and then boil until tender. You’ll get about the same amount as you would from one 400 g can.

Take a blender bowl or tall glass. Add the chickpeas to it, grate the zest of half a lemon and squeeze the juice from it.

Pour 50 ml (about 3 ⅜ tbsp.) of olive oil into the mixture and add 70 g (2 ½ oz) of tahini.

Also add ½ tsp. ground cumin, ½ tsp. smoked paprika and 1 tsp. salt.

Adding eggplant

When the eggplants are ready, remove them from the oven, open the foil and let them cool slightly.

Make a small cut in the garlic cloves and squeeze the pulp into a bowl.

Cut the baked eggplants in half to let them cool faster.

When the eggplants have cooled, use a spoon to scoop out the pulp.

Blending all ingredients with a blender

Add the eggplant pulp to the glass/bowl of a blender.

Whisk the mixture until smooth and smooth.

Taste the hummus to taste. Add more salt or lemon juice if necessary. If it’s too thick – add some of the saved chickpea liquid (aquafaba). (remember that after cooling – the chickpeas will thicken)

After all adjustments, whisk the mixture again.

Cooling and serving

Transfer the hummus to a plate or bowl, cover with cling film and place in the refrigerator for 1 hour. This will allow the hummus to thicken and all the flavors to combine.

Or you can serve it right away.

Before serving, drizzle the hummus with olive oil and sprinkle with a pinch or two of smoked paprika.

📋 Substitutes

Boiled chickpeas:

— White beans: Creamier texture, neutral flavor.

— Black beans: Earthier taste, darker color.

— Lentils: Grainier texture, milder taste.

Garlic cloves:

— Garlic powder: Milder garlic flavor.

— Roasted garlic: Sweeter, less pungent than raw garlic.

— Shallots: Milder, with a hint of onion.

Olive oil:

— Avocado oil: Neutral flavor, similar consistency.

— Sesame oil: Stronger, nuttier taste.

— Grapeseed oil: Neutral flavor, lighter texture.

Lemon (zest + juice):

— Lime (zest + juice): More tropical, slightly sharper tang.

— Orange (zest + juice): Sweeter, milder citrus notes.

— Apple cider vinegar: More acidic, less fragrant.

Roasted eggplant pulp:

— Zucchini: Lighter, less smoky.

— Bell pepper: Sweeter, with a different texture.

— Portobello mushrooms: Meaty texture, earthy flavor.

Smoked paprika:

— Regular paprika: Less smoky, mild pepper flavor.

— Chipotle powder: Smokier, with a bit of heat.

— Liquid smoke (few drops): Adds smokiness without the pepper notes.

Salt:

— Soy sauce: Adds umami, a bit of color.

— Sea salt: Brinier, with trace minerals.

— Kosher salt: Larger grains, milder flavor.

Ground cumin:

— Ground coriander: Earthy, lemony undertones.

— Caraway seeds: Slight anise flavor, warmer.

— Fennel seeds: Licorice-like taste, sweeter than cumin.

Eggplant Hummus Without Tahini:

To replace tahini in the eggplant hummus recipe, you can use:

  • Yogurt: Using Greek yogurt can offer a creamy consistency and tart flavor to the hummus. If you want to keep it vegan, opt for a plant-based yogurt.
  • Nut or Seed Butter: Almond, cashew, or sunflower seed butter can be an alternative. They will give a different flavor profile but can mimic the creaminess of tahini.
  • Olive Oil: Simply increasing the amount of olive oil in the recipe can help achieve a smooth texture, though it might not be as creamy as when using tahini.

Here’s how you might adjust the recipe:

  1. Omit the 70g tahini.
  2. Replace with one of the alternatives mentioned above. If using Greek yogurt or nut butter, start with a 1:1 replacement. If using more olive oil, add an additional 2-3 tbsp. or to desired consistency.
  3. As you blend the hummus, taste and adjust. Depending on the alternative you choose, you might need to adjust the seasoning slightly.

Lastly, remember that the role of tahini in traditional hummus is not just for texture but also for flavor. So, when omitting it, expect a slightly different flavor profile for your eggplant hummus.

🙋‍♂️ FAQ

What is the primary difference between regular hummus and eggplant hummus?

Regular hummus is primarily made with chickpeas, while eggplant hummus incorporates roasted eggplant. The eggplant gives the hummus a smoky flavor and a slightly different texture.

Can I use canned chickpeas instead of fresh ones?

Yes, you can use canned chickpeas. Just ensure you rinse and drain them well before using to remove excess salt and any canning liquids.

How long can I store the eggplant hummus in the refrigerator?

Eggplant hummus can be stored in an airtight container in the refrigerator for up to 4-5 days. Stir before serving if any separation occurs.

What’s the role of roasted garlic in this recipe?

Roasted garlic provides a mellow, sweet, and aromatic flavor that complements the smokiness of the roasted eggplant and the richness of the chickpeas.

Can I skip the tahini?

While tahini provides a unique flavor and creaminess to the hummus, if you don’t have it or prefer not to use it, you can skip it. However, it might alter the taste and consistency of the hummus.

My hummus is too thick. How can I adjust the consistency?

If your hummus is too thick, you can gradually add a little more olive oil, water, or lemon juice while blending until you reach the desired consistency.

Can I roast the eggplant on a stovetop instead of an oven?

Yes, you can roast the eggplant on a stovetop over an open flame or in a skillet. This will give the hummus a deeper smoky flavor.

Is there a way to make this recipe without using oil?

Yes, you can reduce or omit the oil, but the texture and flavor might be different. If avoiding oil, consider adding a bit more tahini or some water to achieve the desired consistency.

I don’t have a food processor. Can I still make this hummus?

Yes, if you don’t have a food processor, you can use a blender. Ensure you blend in batches and scrape down the sides frequently for a smooth consistency.

What are some good sides or accompaniments for this eggplant hummus?

Eggplant hummus pairs well with fresh vegetable sticks, pita bread, chips, or as a spread on sandwiches and wraps. It can also be served alongside grilled meats or vegetables.

Can I use another type of bean instead of chickpeas?

Yes, you can experiment with other beans like white beans or black beans. However, the taste and texture will vary from traditional hummus.

Is there a way to make this recipe spicy?

Absolutely! You can add a chopped jalapeño, red chili flakes, cayenne pepper, or a splash of hot sauce to the mix for a spicier version.

My hummus tastes too bitter. How can I adjust the flavor?

Bitterness can be reduced by adding a touch more lemon juice, salt, or even a small drizzle of honey or maple syrup. Ensure your tahini is fresh, as old tahini can be the source of bitterness.

What are the health benefits of this eggplant hummus?

Eggplant hummus is rich in fiber, vitamins, and minerals. It contains antioxidants from the eggplant, healthy fats from tahini and olive oil, and protein from chickpeas. It’s also a good source of iron, magnesium, and calcium.

Can I freeze the eggplant hummus?

Yes, you can freeze it in an airtight container for up to a month. Thaw in the refrigerator before serving. Note that the texture might change slightly upon thawing.

Eggplant Hummus With Roasted Garlic by bayevskitchen.com

Eggplant Hummus With Roasted Garlic

5 from 1 vote
Eggplant hummus is a rich and flavorful dip native to the Middle East. A variation of traditional hummus, this dish combines the creamy flavor of chickpeas with the smoky, slightly sweet and unique flavor of roasted eggplant.
This recipe is something in between traditional hummus and baba ghanoush (an appetizer of mashed eggplant mixed with tahini).
CourseAppetizer
CuisineMiddle Eastern cuisine
Cook Time20 minutes
Unattended:1 hour 10 minutes
Total Time1 hour 30 minutes
Servings4 servings
Calories218kcal

Ingredients 

  • 70 g tahini
  • 400 g boiled chickpeas (1 can) (or ~120 g dry chickpeas soaked overnight and then boiled)
  • 5-6 garlic cloves
  • 50 ml olive oil
  • ½ lemon (zest + juice)
  • 300 g roasted eggplant pulp (~2 medium-sized eggplants)
  • ½ tsp. smoked paprika + (2-3 pinches to serve)
  • 1 tsp. salt
  • ½ tsp. ground cumin

Instructions

  • Pierce the eggplants with a skewer or fork. Place them on the foil with the garlic, wrap them up. Bake in an oven preheated to 250°C for 1 hour and 10 minutes.
  • Drain the liquid from the boiled chickpeas and reserve it. In the glass/bowl of a blender, add the chickpeas, lemon zest and juice, pour in the olive oil and tahini mixture, add the zira, paprika, and salt.
  • Cool the roasted eggplant and garlic. Squeeze out the garlic pulp. Spoon the pulp out of the cooled eggplants.
  • Add the eggplant pulp to the mixture in the bowl of a blender. Whisk until smooth, adjusting flavor and consistency as needed.
  • Transfer hummus to a bowl; refrigerate 1 hour. Drizzle with oil and sprinkle with paprika before serving.

Video

Nutrition

Calories: 218 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 21 g | Saturated Fat: 3 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 12 g | Sodium: 486 mg | Potassium: 139 mg | Fiber: 2 g | Sugar: 0.5 g | Vitamin A: 326 IU | Vitamin C: 9 mg | Calcium: 43 mg | Iron: 2 mg

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About me:

Hi, I'm Alex. I love to cook and bake, and I'm always looking for new recipes to try. I started this blog — to collect and share most delicious and easy recipes in one place. I remember, how many questions recipes raised to me, when I started cooking. To make sure that doesn't happen to you, I take step-by-step photos of the cooking process for every recipe so you can see how all the steps are supposed to go together, even if you're not following my recipes exactly.

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