middle eastern · antipasti

Roasted Eggplant Hummus

Name: Roasted Eggplant Hummus
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: middle eastern
Ingredients: 1 15.5oz can chickpeas (garbanzo beans), drained and rinsed; 3 pounds eggplant (about 3 medium); ¼ cup extra virgin olive oil, divided; 1 garlic clove; 2 tablespoons fresh lemon juice; Freshly ground pepper to taste; 1/2 teaspoon salt; 2 tablespoons tahini

“You can never have too many middl eastern recipes, so give Roasted Eggplant Hummus a try. For $1.11 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 14g of fat, and a total of 232 calories. This recipe serves 6. This recipe from Foodista requires salt, eggplant, extra virgin olive oil, and garlic clove. 1 person has tried and liked this recipe. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is great. If you like this recipe, you might also like recipes such as Roasted eggplant hummus, White Bean and Roasted Eggplant Hummus, and Roasted Eggplant and Hummus Tartines with Harissan and Garlicky Spinach.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Chickpeasgarbanzo beans, drained and rinsed15.5 oz
Eggplantabout 3 medium3 lb
Extra virgin olive oildivided¼ cup
Garlic clove1
Lemon juice2 tbsp
Pepper6 servings
Salt½ tsp
Tahini2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 6

Estimated nutrition per serving
Energy	415 kcal
Protein	17.3 g
Fat	13.9 g
of which saturates	1.8 g
Carbohydrate	59.7 g
of which sugars	15.9 g
Fibre	15.8 g
Salt	0.5 g

Worked out from the 92% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Preheat oven to 425 degrees.On a large baking sheet toss eggplant, 2 tablespoons olive oil, salt and pepper and spread in a single layer.Roast for 18-20 minutes.
2
Remove from oven and set aside.In food processor combine, chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times.
3
Add eggplant and blend on highest level until desired consistency.Store in air tight containers in the refrigerator.