A nice bowl of creamy hummus with veggies is a perfect afternoon snack or part of an appetizer tray. This amazing hummus tastes similar to baba ganoush with it's smoky eggplant flavor. There are a lot of great hummus recipes, but this roasted eggplant hummus is the best!
Hummus is great as a dip but more often I use it as a spread for sandwiches. This recipe makes a lot of hummus so you'll have plenty for a variety of uses.
I absolutely love roasted eggplant...and hummus! It just makes sense for the two to go together. This dip is smoky, creamy and completely delicious.
For more eggplant flavor, try out my baked eggplant cutlets that are also oil-free! Or for another eggplant appetizer, check out my baba ganoush without garlic. My air fryer miso eggplant makes a great side dish.
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Why You'll Love This Recipe
- Lots of uses: Eat it with your favorite veggies or pita, or use it as a tasty sandwich spread.
- Super flavorful: Sometimes hummus can be a little bland. But this hummus is smoky, savory, creamy and delicious.
- Oil free: It's full of flavor without all the oil.
- No garlic: For those sensitive to garlic, this delicious roasted eggplant recipe is garlic free. Of course, if you love garlic you can add it in.
Ingredient Notes
- Chickpeas (garbanzo beans) - Some people love making a pot of beans from dried while others like using canned. Either way works but I prefer the ease of using canned.
- Lemon juice - Fresh lemon juice is always best but you can use bottled in a pinch.
- Smoked paprika - Definitely use smoked paprika instead of regular paprika. It gives the hummus a rich, smoky flavor.
Please see the recipe card below for the full list of ingredients and amounts needed.
Try my dill pickle chickpea salad, veggie pasta salad or mulligatawny soup for more recipes with chickpeas.
Variations
If you want to change it up a bit, check out the following options:
- Add some lemon zest to give it a bit of a lemony flavor.
- If you like olive oil, you can add a drizzle on top.
- Instead of regular eggplant, try this recipe with a different variety like white eggplant or Asian eggplant.
- Make it a little spicy by adding a dash of your favorite hot sauce or a sprinkle of red pepper flakes.
How To Make Roasted Eggplant Hummus
Step 1: The first step is to roast the eggplant. Preheat the oven to 450°. Prepare a baking sheet by lining it with parchment paper.
Step 2: Carefully cut the eggplant in half lengthwise. Place it on the baking sheet, cut side down.
Step 3: Bake in the preheated oven for 40 minutes. After 40 minutes, remove the pan from the oven and flip over the eggplant halves to start the cooling process. Let rest for about 5 minutes to ensure the eggplant aren't too hot to touch.
Step 4: Scoop out all the eggplant flesh and place in a wire mesh strainer over a bowl. Stir with a fork and let the excess liquid drain for about 5 minutes. Put drained liquid aside for possible use later
Step 5: In the bowl of a food processor, pulse the chickpeas until they break up a bit. Depending on the type of chickpeas used, it might be a crumbly mixture.d.
Step 6: Add the cooked and drained eggplant, tahini, lemon juice, ground cumin, smoked paprika and salt. Process until smooth.
If it seems too thick, you can add a little of the reserved liquid from the eggplant and process again to get a creamier texture.
The hummus is ready to eat. You can also refrigerate it if you want it cold instead of room temperature. Serve with fresh veggies or use as a sandwich spread.
What To Serve With Roasted Eggplant Hummus
You can use any of your favorite veggies to dip into it but my favorites are:
- Red, orange or yellow bell pepper slices
- Cherry tomatoes
- Cucumber slices
- Broccoli florets
- Baby carrots
- Celery sticks
It's not only veggies that are great to dip. You can also try:
- Pita bread wedges
- Pita chips
- Pretzels
Storage and Recipe FAQs
If the hummus is too thick and not creamy enough, add a little of the reserved liquid from the roasted eggplant. If you didn't keep it, you can add a tablespoon or so of plant-based milk.
Yes! All ingredients are gluten-free. However, check the label of any store bought packaged ingredients such as the tahini to ensure it's gluten-free.
This recipe makes A LOT of roasted eggplant hummus. Store in the fridge in an airtight container for up to 5 days.
Yes, you can freeze the hummus in a freezer bag or container for up to 6 months. Defrost overnight in the fridge and stir well once thawed.
More Appetizer Recipes
If you tried this Roasted Eggplant Hummus Without Oil Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Roasted Eggplant Hummus (No Oil)
Ingredients
- 1 eggplant
- 2 cups chickpeas (about 1 can, drained and rinsed)
- 2 tablespoon lemon juice
- ¼ cup tahini
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Instructions
- Preheat the oven to 450°. Prepare a baking sheet by lining it with parchment paper.
- Cut the eggplant in half lengthwise. Place it on the baking sheet, cut side down.
- Bake in the preheated oven for 40 minutes. Remove the pan from the oven and flip over the eggplant halves. Let rest for about 5 minutes to slightly cool.
- Scoop out all the eggplant flesh and place in a wire mesh strainer over a bowl. Stir with a fork and let the liquid drain for about 5 minutes. Put drained liquid aside for possible use later.
- In your food processor, pulse the chickpeas until they break up a bit. Add the cooked and drained eggplant, tahini, lemon juice, ground cumin, smoked paprika and salt. Process until smooth. If it seems too thick, you can add a little of the reserved liquid from the eggplant and process again to get a creamier texture.
- Serve with fresh veggies or use as a sandwich spread. Store in the fridge in an airtight container for up to 5 days.
Equipment
- Food processor
- Mesh strainer
Notes
- To avoid burns, make sure you let the eggplant rest and cool for about 5 minutes before handling.
- If you tossed out the drained liquid from the roasted eggplant but you need something to thin out the hummus, you can use a little vegetable broth.
Jen says
I love this recipe because it makes a big batch and that there's no oil needed. The roasted eggplant gives a baba ganoush flavor. A great dip and sandwich spread.