Roasted Eggplant Hummus

Roasted Eggplant Hummus is a robust blend of chickpeas, eggplant, bell peppers and tahini – and finishes with red pepper flake spice.

eggplant hummus, recipe, vegan, roasted, olive oils, dips, tahini, red peppers, garlic, gluten free, chickpeas, appetizers, how to make, lemon, snacks, homemade

Roasted Eggplant Hummus is a delish and easy way to eat all your vegetables.

I am so excited to share my Roasted Eggplant Hummus. It has been on my list-to-make since I started the blog – two years ago! – just staring at me in the face. I will unashamedly admit it took me so long because I was totally intimidated by cooking with eggplant. However, I’m so glad I told those eggplant scaries where to put it. Because what developed is a flavorful, veggie-packed hummus that comes together super easily in the food processor.


eggplant hummus, recipe, vegan, roasted, olive oils, dips, tahini, red peppers, garlic, gluten free, chickpeas, appetizers, how to make, lemon, snacks, homemade

Roasted Eggplant Hummus gives some love to this odd-shaped, beautifully purple vegetable.

Outside of Eggplant Parmesan and a work-in-progress Eggplant Panini (and the eggplant emoji), my daily party app menu does not include eggplant.  So, in an effort to add something different to your dip game, I created Roasted Eggplant Hummus.

eggplant hummus, recipe, vegan, roasted, olive oils, dips, tahini, red peppers, garlic, gluten free, chickpeas, appetizers, how to make, lemon, snacks, homemade

Both recipes for Eggplant Parm and Panini have one thing in common: the oven.  As a result, Roasted Eggplant Hummus starts with roasting eggplant to extract the flavor. The other plus? It’s simply un-intimidating and easy.

eggplant hummus, recipe, vegan, roasted, olive oils, dips, tahini, red peppers, garlic, gluten free, chickpeas, appetizers, how to make, lemon, snacks, homemade

eggplant hummus, recipe, vegan, roasted, olive oils, dips, tahini, red peppers, garlic, gluten free, chickpeas, appetizers, how to make, lemon, snacks, homemade

eggplant hummus, recipe, vegan, roasted, olive oils, dips, tahini, red peppers, garlic, gluten free, chickpeas, appetizers, how to make, lemon, snacks, homemade

Roasted Eggplant Hummus comes together like this:

  1. Roast eggplant.
  2. Add eggplant, yellow & red peppers, chickpeas, tahini, tomato paste and olive oil to food process.
  3. Blend. Serve and dip.

The Jolly Hostess twist this week takes the ahhh-mazing hummus foundation and adds a plethora of Middle Eastern veggies and spice. The blend results in a complex and full-bodied hummus that can be used as a dip, spread or on top of a Mediterranean bowl for din. Move over Pineapple Sriracha Hummus – there’s a new hummus on the block.  And it’s name is Eggplant.

If you love this recipe, follow this link to get #thejollyhostess recipes right in your inbox. 

Cheers!

eggplant hummus, recipe, vegan, roasted, olive oils, dips, tahini, red peppers, garlic, gluten free, chickpeas, appetizers, how to make, lemon, snacks, homemade

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Roasted Eggplant Hummus Yum
Roasted Eggplant Hummus is a robust blend of chickpeas, eggplant, bell peppers and tahini - and finishes with red pepper flake spice.
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Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 425 degrees.
  2. While oven is heating, slice eggplant and bell peppers.
  3. Toss eggplant in 1 tbsp olive oil, add 1/4 tsp salt and pepper. Line eggplant on foil-lined baking sheet. Add garlic cloves in their skins. Bake for 5 minutes, flip eggplant and garlic and bake for 6-8 more minutes, until tender.
  4. Take skin off garlic and smash with a knife. Add eggplant, garlic and bell peppers to food processor.
  5. Drain 1/2 of chickpea water from chickpea can and add to food processor.
  6. Add 1 tbsp tahini paste, 1/2 tbsp tomato paste, 1 tbsp olive oil, 2 tsp lemon juice, 2 tsp red pepper flakes, 1/4 tsp salt and pepper to food processor. Pulse and grind until fully blended.
  7. Serve immediately or after in the fridge for 1-2 days. Serve with tortilla chips, pita chips or veggies. Top with a swirl of olive oil and a dash of red pepper flakes.
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2 Comments

  1. Teresa M Brock

    I can’t wait to try this! Eggplants intimidate me too 😉

     

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