Hummus with Roasted Eggplant

Combining two of my favorites, roasted eggplant and homemade hummus for this Hummus with Roasted Eggplant recipe. This dip is very versatile and can be served as a dip with veggie sticks and pita chips, or in a sandwich.

This recipe makes two small bowls of hummus. Check it out below:


  • 1 sliced eggplant
  • 1 chopped onion
  • 1 tablespoon olive oil
  • 1 can of garbanzo beans (you can also use 1 3/4 cup garbanzo beans)
  • 1 can of cannellini beans (or garbanzo beans)
  • 4 tablespoons fresh squeezed lemon juice
  • 1 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 5 tablespoons tahini
  • 3 tablespoons olive oil
  • 6 tablespoons water
  • 4 cloves of garlic, crushed (optional)
  • za’atar, salt and pepper, olive oil drizzle and sesame seeds (for topping, optional)


  1. Roast eggplant with olive oil spray (or 2-3 tablespoons of olive oil), salt, pepper and oregano on 450 degrees until golden brown (around 30-40 min)
  2. While eggplant is cooking, cook onion and garlic with 1 tablespoon of olive oil. (You can also cook them in the oven with the eggplant and one extra tablespoon of olive oil to save dishes for clean up).
  3. Rinse and drain garbanzo beans, and place in blender with remaining ingredients (minus those listed for topping) into a food processor or blender and blend until creamy.
  4. Drizzle with olive oil and season with za’atar, salt and pepper according to your taste.


  1. Hummus tastes so much better if you can serve it fresh and warm! However, I served this dish at room temperature to friends and it was still delicious
  2. Feel free to adjust water, tahini, and olive oil ratio based on your consistency/taste preferences


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