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Bowl of hummus with red pepper slices around it.

Roasted Eggplant Hummus (No Oil)

This oil-free hummus is packed with flavor and nutrition. It has a rich, smoky flavor thanks to the roasted eggplant and smoked paprika. Serve with fresh veggies or use as a sandwich spread.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 85kcal
Author: Jen Cardenas

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.

Nutrition

Calories: 85kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 197mg | Fiber: 4g | Sugar: 3g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
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https://theleafytable.com/roasted-eggplant-hummus/