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 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.

⏱ 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

🥣 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.

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