Roasted Eggplant Hummus is a robust blend of chickpeas, eggplant, bell peppers and tahini – and finishes with red pepper flake spice.
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.
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.
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.
Roasted Eggplant Hummus comes together like this:
- Roast eggplant.
- Add eggplant, yellow & red peppers, chickpeas, tahini, tomato paste and olive oil to food process.
- 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.
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