• Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 2.5 cups

Roasted Eggplant Hummus

  • Recipe Submitted by on

 Ingredients List

  • 1 (1.5 pound) eggplant, chopped (about 8 cups)
  • 3 TBSP olive oil, divided
  • 1 (15 ounce) can chickpeas, rinsed & drained
  • juice from 1 lemon (about 1/4 cup)
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley, minced
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper


Preheat oven to 450*F. Line a baking sheet with foil (for easier clean up).
Toss chopped eggplant with 1 tablespoon of olive oil. Transfer to baking sheet, and roast for 25 minutes. Set aside to cool.
Add eggplant to the bowl of a food processor. Process until combined, about 30 seconds. Add chickpeas and process until pureed, about 1-2 minutes.
Add lemon juice, garlic, parsley, salt, and cayenne pepper. Process for about 30 seconds. Pour in remaining 2 tablespoons of olive oil and process until smooth. Taste and add additional seasonings if necessary. Serve with sliced veggies, crackers, or chips.

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