This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
Roasted, smoky flavor. The charred eggplant adds a smoky flavor that pairs perfectly well with chickpeas and lemon juice. Easy to make. My recipe takes only 15 minutes to make, so you can have a quick and delicious snack any day of the week. Healthy homemade dip. Just like my hummus and falafel bowl and spicy hummus recipes, this recipe is also high in protein and packed with vitamins and nutrients.
Variations & Substitutions
Eggplant. Choose a ripe eggplant that has a smooth, shiny skin with no blemishes. You can also use a Japanese eggplant. Chickpeas. Also known as garbanzo beans. Canned chickpeas will work best, just make sure to drain and rinse them. Tahini paste. You can really taste the tahini in this recipe, so make sure to use a good quality one. Garlic. Use a fresh garlic clove. You can also use garlic powder. Lemon juice. Squeeze one or two fresh lemons for the best flavor. Add more to taste. Seasonings. Season to taste with cumin powder, sea salt, and pepper.
📖 How to make eggplant hummus
Roast the garlic clove along with the eggplant for a milder, sweeter flavor. Blend the ingredients in stages, starting with the eggplant and chickpeas, then adding the liquids and seasonings for a smoother consistency. For a smoky flavor, roast the eggplant on a grill instead of in the oven. To avoid bitterness, peel the eggplant before roasting if the skin is thick.
🍴Storage and reheating suggestions
Store hummus in an airtight container like a sealed jar. You can store it in the fridge for up to 5 days. You can also freeze it for up to 3 months. Then when ready to use, simply thaw it overnight in the fridge. Step 2:Pierce the eggplant a few times with a fork to allow steam to escape.
🍴 Other dip recipes
If you like this recipe, check out my other delicious dip recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
