Eggplant Hummus

As an ultra fan of hummus, I proclaim this roasted eggplant hummus the second-best thing. You can char or bake the whole eggplant which gives it a smoky, deep flavor that is just fabulous! Ready in 45 minutes, it's a flavorful and healthy dip recipe!

I can eat hummus every single day. Or something along those lines. I am a true fan. And used to be a purist. i would stick to the original recipe I got from a friend, with real chickpeas (not from a can), tahini, no oil in the mix but only to serve, and so on.

Despite my efforts, other ingredients (avocado hummus anyone?) found their way into it and I was declared a hummus fake. Well, it didn't matter much as I get to eat this eggplant hummus. So it's a definite win.

Before we dive into this super easy recipe, should we say it's eggplant hummus or chickpea baba ganoush?

The eggplants

I use Italian eggplants (image above) which are the most common and popular.

When raw they are bitter and astringent and a bit sandy. Not much to like in my opinion. And I can't think of a good way to eat them raw. But bake or char them, and boom! they become this fantastic soft, fleshy thing, with a smoky flavor. A sexy thing.

• How to choose good eggplants: they should be firm, have a shiny and smooth surface, and be even colored.

For other eggplant varieties check out this link.

How to cook the eggplants

As I mentioned above, they can be baked in the oven or charred in an open flame.

Charring:

This is my absolute favorite way of cooking eggplants for hummus. Why? Because the smoky flavor is much deeper. And I think that is what makes all the difference. And it's done in 10 minutes or so.

• Put the whole, unpeeled, raw eggplant over an open flame, a burner in this case, but you can do it in the grill too. It will be somewhat messy if you do it directly, with bits of charred skin falling off the eggplant, and sticking to the burner or grill. But that is cleaned in no time after you're done. Trust me. I wouldn't do it this way if I had to spend ten minutes scrubbing the burner afterward.
• You can cover the burner with aluminum foil or use a heat diffuser, necessary if you have an electric stove. I do it directly and then clean it up with a wet cloth. It takes thirty seconds.
• The skin starts to char and, with the help of kitchen tongs, you turn it periodically so that all sides char.
• It might take more or less depending on the size of the eggplant, so it's best to use a low/medium flame. You need to cook the inside before the skin becomes a mess. Make sure the inside is soft. You can feel it when you poke with the same tongs.
• You need to keep turning and holding it over the flame until it's all charred and soft. It doesn't matter if in some parts the skin falls and the flesh is directly over the flame.
• The charred skin is then easily taken off with a spoon or smooth bladed knife. The pulp is chopped before mixing it with the rest of the ingredients.

These are the kitchen tongs I use and love.

Baking:

Another way of cooking the eggplants is by baking them in the oven. This is probably the most common way.

The results are also great.

Once the eggplant is roasted long enough for the flesh to darken and soften, the pulp comes off easily with a spoon.

This is the best way if you have other things to do while making this step. You simply pop the pan in the oven and wait.

It's really hard to overbake the eggplant, though you might need to check on the garlic clove as it will be ready before.

• I prefer the charring method, but don't get me wrong, both make a super flavorful eggplant hummus.

Mixing it

This step is as easy as putting all the ingredients in a bowl and processing them until smooth.

• Immersion blender: this is my favorite way because it's fast and I can use any jar or bowl to do it.
• Blender: I like how it makes it ultra smooth, but it's hard to take all of the hummus from the jar after it's blended.
• Food processor: this will make a chunkier or not-so-smooth hummus in my experience. Which is great if you're going for a more rustic dip.

Top tips

• Eggplants: use firm, unblemished, shiny ones. Those are signs of a good eggplant.
• Charring: if you use this method, it's better to use medium/small eggplants because they will soften inside faster.
• Ratios: I give you my favorite recipe, but the ratio of eggplant, garlic, and other ingredients can be varied according to your taste. I like it with a lot of eggplant pulp and that means more lemon. the same with salt and pepper. Your taste is what matters.
• Keeping: it keeps well for several days in the refrigerator, well wrapped.
• Uses: it's a great spread for sandwiches, as a dip before a meal with pita chips and for wraps.
• Dried garbanzo beans: if using dried beans put ¾ cup dried chickpeas in a medium bowl, cover with water almost to the top of the bowl, and soak overnight. Drain, put in a saucepan and cover with fresh water. Cover and bring to a boil, reduce heat and cook until soft, about 1 hour. Drain and cool. Makes 2 cups cooked chickpeas.

Related recipes you might like:

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Eggplant Hummus

★★★★★ 5 from 8 reviews

• Author: Paula Montenegro
• Prep Time: 30
• Cook Time: 15
• Total Time: 45 minutes
• Yield: about 3 cups 1x
• Category: Appetizers & Dips
• Method: Mixing
• Cuisine: International

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Description

As an ultra fan of hummus, I proclaim this roasted eggplant hummus the second-best thing. You can char or bake the whole eggplant which gives it a smoky, deep flavor that is just fabulous! Ready in 45 minutes, it's a super easy and flavorful recipe!

The time given is for the fastest way, with canned chickpeas and charring the eggplant.

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Ingredients

Units USM Scale 1x2x3x

For the hummus:

• ¼ cup tahini (sesame seed paste)
• ⅓ cup fresh lemon juice
• ⅓ to ½ cup warm water
• 1 garlic clove, chopped
• 2 cups canned chickpeas, drained or ¾ cup dried, cooked and drained (see notes, below)
• ½ teaspoon salt
• 1 cup roasted eggplant pulp (about 1 medium)
• Freshly ground black pepper, to taste
• Olive oil (for garnish)
• Smoked or regular paprika (for garnish)
• Chopped parsley (for garnish)

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Instructions

For the hummus:

1. Put tahini, lemon juice, water and garlic in cup of immersion blender or food processor fitted with the metal blade. Cover and process until smooth.
2. Add chickpeas, eggplant pulp, salt and pepper and process until smooth. If necessary scrape down sides of bowl and add a bit more water.
3. The mixture will thicken when it is refrigerated. Check seasoning.
4. Put the hummus into a bowl, cover and refrigerate.
5. To serve, drizzle with olive oil and sprinkle with smoked paprika and parsley if using. It keeps for
   a week in the refrigerator.

For the eggplant:

• Charring method: put 1 medium whole washed eggplant directly on the burner flame.

The skin starts to char and, with the help of kitchen tongs, you turn it periodically so that all sides char

It might take more or less depending on the size of the eggplant, so it's best to use a low/medium flame. You need to cook the inside before the skin becomes a mess. Make sure the inside is soft. You can feel it when you poke with the same tongs.

You need to keep turning, even hold it over the flame until it's all charred and soft. It doesn't matter if in some parts the skin falls and the flesh is directly over the flame.

• Baking method: cut eggplant in half and put on an oven pan lined with aluminum paper (for easier cleaning).

Score each half in a criss-cross pattern, drizzle with olive oil, and add some salt and black pepper.

Roast in a 180ºC / 350ºF oven for about 45 minutes, until the pulp is soft.

Let cool and scrape the pulp with a spoon.

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Notes

• Eggplants: use firm, unblemished, shiny ones. Those are signs of a good eggplant.
• Charring: if you use this method, it's better to use medium/small eggplants because they will soften inside faster.
• Ratios: I give you my favorite recipe, but the ratio of eggplant, garlic, and other ingredients can be varied according to your taste. I like it with a lot of eggplant pulp and that means more lemon. the same with salt and pepper. Your taste is what matters.
• Keeping: it keeps well for several days in the refrigerator, well wrapped.
• Uses: it's a great spread for sandwiches, as a dip before a meal with pita chips and for wraps.
• Chickpeas or garbanzo beans: if using dried beans put ¾ cup dried chickpeas in a medium bowl, cover with water almost to the top of the bowl, and soak overnight. Drain put in a saucepan and cover with fresh water. Cover and bring to a boil, reduce heat, and cook until soft, about 1 hour. Drain and cool.
  Makes 2 cups cooked chickpeas.
• These are the kitchen tongs I use and love.

Keywords: egpplant hummus, eggplant dip

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones here, with simple ingredients + easy-to-follow instructions.

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