Eggplant Hummus With Tahini

8 servings
50 min

We love hummus, but often tire of the same ‘ol recipe so today we’re trying out eggplant hummus and I have to say, this recipe is a keeper!

As you may know, I’m trying to eat healthier to lose some of the pounds I’ve packed on and this dip is chock full of goodness when paired up with vegetables!

The only prep for the eggplant is to make sure you prick it all over with a fork.

How to Treat the Garlic in Eggplant Hummus

Hummus recipes typically use raw garlic. I love garlic, but as I get older I find it doesn’t love me back. So I developed this little trick to combat that!

Place the cloves onto a sheet of aluminum foil.

Sprinkle on some olive oil and seasoning.

Then wrap it up tight into a foil packet.

Place the packet into the oven along with the eggplant during the last 10 minutes of cooking. You can probably add it at the start if you prefer, but it really doesn’t take that long to soften.

Let the eggplant and garlic cool.

As those things are cooling, you can rinse the chickpeas.

Then mix up the ingredients for the tahini.

We like to season every element!

When the eggplant is cool enough, score the flesh and separate from the skin.

Blitz everything in the blender until smooth.

You can eat it right away, but I find chilling it in the fridge overnight brings the flavours together.

For some extra kick, you can drizzle chilli oil on top if you like. To serve, use whatever fresh veggies you have on hand. Below we have cherry tomatoes, celery, cucumber, broccoli and red pepper.

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Eggplant Hummus With Tahini
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 1 can chickpeas 15 oz
  • 4 garlic cloves
  • 1 lime or equivalent lime juice, about 2 Tbsp
  • 2 lb eggplant
  • 2 Tbsp tahini paste
  • 1 Tbsp water
  • 1/2 tsp cumin
  • 1 Tbsp olive oil
  • Salt and pepper to taste

Preheat oven or toaster over to 400 degrees.
Rinse and drain chickpeas. If using a lime, zest it (to use as garnish) and squeeze the juice.
Prick eggplants all over with a fork and place onto lined baking sheet. Roast for 30 - 40 minutes (it all depend how big your eggplants are to start, but I usually cook for the full time).
While the eggplant is cooking, prepare foil packet with garlic. Place the 4 garlic cloves onto the foil and sprinkling with olive oil; no need to peel the skins. Add salt and pepper. Fold over the foil tightly to enclose ingredients. Pop the foil packet into the oven with the eggplant during the last 10 minutes of cooking.
Once done, the eggplant flesh should be soft, not firm. Cook longer if needed. Remove eggplant and foil packet from oven and let cool. Score the flesh and scrape from the skin (which you can then discard). Add to blender. Squeeze the soften garlic into the blender and discard the skins.
To the blender, add chickpeas, 2 tablespoons of lime juice, 1 tablespoon water, cumin, salt and pepper. If necessary, add more water and/or lime juice a teaspoon at the time until it reaches the consistency you prefer. Taste and season with more salt and pepper if required.
Refridgerate overnight if desired. Serve in a bowl, accompanied by vegetables. Add a sprinkle of lime zest on top if desired. Can also drizzle with additional olive oil or chilli oil.
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