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).
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.