Eggplant Hummus

As an ultra fan of hummus, I proclaim this eggplant hummus the second-best thing.
It has charred (or roasted) eggplant that gives it a smoky, sexy flavor that is just fabulous! A super easy and flavorful recipe!

Let’s start with the eggplants.

I use Italian eggplants (image above) which are the most common and popular. For other varieties check out this link.

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.

So, how do we cook the eggplants for this hummus?

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.

You literally put the whole, unpeeled, raw eggplant over an open flame (image 1, above), a burner in this case, but you can do it in the grill too.

• 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 (images 2 & 3).
• 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.

These are the kitchen tongs I use and love.

Oh, it will be somewhat messy if you do it directly, with bits of charred skin falling off the eggplant, and sticking to the burner (image 4). 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.

The charred skin is then easily taken off with a spoon (image above, left) or smooth bladed knife. The pulp is chopped before mixing it with the rest of the ingredients (image above, right).

Baking:

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

The results are great too.

I like to line the oven pan with aluminum foil so I don’t have to scrub it afterward.

The eggplant is cut in half and a crisscross pattern made with the tip of a knife. Some freshly ground pepper, a little salt, a drizzle of olive oil (image above, left) and into the oven for 45-60 minutes.

It takes a while, much more than the charring does. But the flavor is amazing.

• Garlic: the recipe calls for roasted garlic cloves, so I just pop the whole head of garlic, top cut off (image above) and drizzles with olive oil.

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

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.

Tips & tricks for making this recipe:

• 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.

Other recipes you might like:
Creamy Avocado Hummus
Roasted Carrot Dip
Easy Sun-Dried Tomato Dip
Authentic Chimichurri Sauce
Marsala Roasted Olives and Garlic

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Eggplant Hummus

★★★★★ 5 from 6 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

Eggplant Hummus, with charred (or roasted) eggplants that give it a smoky, sexy flavor that is just fabulous! 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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Scale 1x2x3x

Ingredients

For the hummus:

• ¼ cup tahini (sesame seed paste)
• 1/3 cup fresh lemon juice
• 1/3 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

Tips & tricks for making this recipe:

• 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.

Keywords: egpplant hummus, eggplant dip

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!