Best 6 Roasted Eggplant Hummus Recipes

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Welcome to the delicious world of roasted eggplant hummus, a delightful and versatile dip that combines the smoky flavors of roasted eggplant with the creamy richness of traditional hummus. This delectable spread is a culinary journey that tantalizes the taste buds, making it a perfect accompaniment to various dishes and a hit at any gathering. Whether you're a seasoned hummus enthusiast or seeking a new culinary adventure, join us as we explore the realm of roasted eggplant hummus and uncover the secrets to creating the perfect batch.

Let's cook with our recipes!

WHITE BEAN AND ROASTED EGGPLANT HUMMUS



White Bean and Roasted Eggplant Hummus image

Provided by Giada De Laurentiis

Categories     appetizer

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices

Steps:

  • Preheat the oven to 450 degrees F and place an oven rack in the middle.
  • Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
  • In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
  • Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

ROASTED EGGPLANT AND GARLIC HUMMUS



Roasted Eggplant and Garlic Hummus image

A very flavorful, simple hummus made in the food processor. Use as dip with pita chips or your favorite crackers.

Provided by Stengah

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 25m

Yield 12

Number Of Ingredients 5

1 eggplant, cut into 1/2-inch slices
2 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
1 (15 ounce) can garbanzo beans, drained
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
  • Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
  • Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.

Nutrition Facts : Calories 59.4 calories, Carbohydrate 8 g, Fat 2.6 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 167.7 mg, Sugar 1.1 g

WHITE BEAN AND ROASTED EGGPLANT HUMMUS (BABA GHANOUSH)



White Bean and Roasted Eggplant Hummus (Baba Ghanoush) image

Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.

Provided by Galley Wench

Categories     Beans

Time 15m

Yield 2 cups

Number Of Ingredients 10

1 (1 1/2 lb) eggplants, trimmed and cut into 2-inch pieces
1/3 cup olive oil, plus more for drizzling
1/2 teaspoon kosher salt, plus more for seasoining
1/4 teaspoon black pepper, freshly ground plus more for seasoning
1 (15 ounce) can chickpeas, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
1 large lemon, juice of (about 2 tablespoons)
2 garlic cloves, minced
1/4 teaspoon cumin
3 tablespoons tahini paste (adjust to taste)

Steps:

  • Preheat the oven to 450 degrees F and place an oven rack in the middle.
  • Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper.
  • Roast for 20 to 25 minutes until golden brown.
  • Set aside to cool.
  • In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Pulse until the mixture until coarsely chopped.
  • With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.
  • Season with salt and pepper, to taste.
  • Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.

ROASTED EGGPLANT HUMMUS



Roasted Eggplant Hummus image

This smooth eggplant hummus goes wonderfully with vegetables or pita bread. It is versatile and delicious! Enjoy!

Provided by Casey Glovin

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 35m

Yield 12

Number Of Ingredients 10

cooking spray
1 eggplant, peeled and cut into 1-inch cubes
¼ cup olive oil
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon ground thyme
1 (15 ounce) can garbanzo beans, drained
1 tablespoon lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and spray with cooking spray.
  • Place eggplant in a large bowl and toss in olive oil, garlic, salt, black pepper, basil, and thyme. Spread on the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes; flip the eggplant cubes over and roast until eggplant is tender, 10 to 15 minutes more. Watch for over-browning.
  • Place roasted eggplant in a food processor. Add garbanzo beans and lemon juice; process until smooth.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 8.3 g, Fat 4.9 g, Fiber 2.6 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 167.9 mg, Sugar 1.1 g

ROASTED EGGPLANT HUMMUS



Roasted Eggplant Hummus image

I love hummus and this one is like no other one I've tried because it has so much flavor! I served this with pita chips, at a party and it was loved by all my guests! This recipe was posted on a cooking site by a member known as Linda2230. I added my photo.

Provided by Lillian Russo

Categories     Spreads

Time 40m

Number Of Ingredients 9

1 large eggplant
1 large bulb of garlic
1-15 oz can garbanzo beans-drained and rinsed
1/3 c flat leaf parsley
3 Tbsp fresh squeezed lemon juice
1/3 c olive oil, extra virgin
1/4 c olive oil, extra virgin-for roasting the eggplant and garlic
1 tsp kosher salt
1/4 tsp pepper

Steps:

  • 1. Preheat oven to 450 degrees F
  • 2. Cut the eggplant into about 2 inch pieces. Cut the top portion of the garlic clove so that the garlic is exposed but be careful not to cut the garlic loose just yet. Put the garlic bulb on the cookie sheet and then spread the eggplant on the sheet making sure they are all separated, and then lightly drizzle the olive oil over eggplant and garlic. Sprinkle with salt and pepper. Then toss to make sure the eggplant and garlic bulb is coated with the salt and pepper.
  • 3. Place in a 450 degree F oven and roast for 25 minutes and when done let cool, approximately 15 minutes.
  • 4. In the meantime place the rinsed garbanzo beans, parsley, lemon juice, salt and pepper (to taste) in food processor and quickly pulse just to incorporate the ingredients. Taste and adjust seasoning.
  • 5. Next add the roasted eggplant and squeeze the roasted garlic out of the bulb (yum, yum) and turn the food processor on and stream in the olive oil until the ingredients resembles a spread.
  • 6. Place in a serving bowl and serve with pita chips or crackers.

WHITE BEAN AND ROASTED EGGPLANT HUMMUS



WHITE BEAN AND ROASTED EGGPLANT HUMMUS image

Categories     Bean     Appetizer     Broil     Cocktail Party     Vegetarian

Yield 4-6

Number Of Ingredients 10

ngredients
1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices

Steps:

  • Directions Preheat the oven to 450 degrees F and place an oven rack in the middle. Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool. In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste. Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

Tips:

  • When roasting eggplant, use a high temperature (425-450°F) to caramelize the sugars and give it a smoky flavor.
  • Pierce the eggplant with a fork before roasting to allow steam to escape and prevent it from bursting.
  • Roast the eggplant until it is tender and slightly charred, about 30-40 minutes.
  • Allow the eggplant to cool slightly before handling it.
  • Use a food processor or blender to puree the roasted eggplant until smooth.
  • Season the hummus to taste with lemon juice, tahini, garlic, and salt.
  • Serve the hummus with pita bread, crackers, or vegetables.

Conclusion:

Roasted eggplant hummus is a delicious and healthy appetizer or snack. It is easy to make and can be customized to your own taste. With its smoky flavor and creamy texture, roasted eggplant hummus is sure to be a hit at your next party or gathering.

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