Eggplant Hummus Dip
Elevate your appetizer game with this flavorful Eggplant Hummus Dip, a luscious twist on the classic Mediterranean favorite! Roasted eggplant brings a smoky, velvety depth that pairs perfectly with creamy chickpeas, nutty tahini, and zesty lemon juice. Enhanced with aromatic garlic, cumin, and a hint of smoked paprika, this dip bursts with earthy, savory goodness. Ready in under an hour, it’s an easy yet impressive recipe perfect for entertaining or snacking. Garnish with fresh parsley and a drizzle of olive oil for a finishing touch, and serve with warm pita bread or crisp veggies for a wholesome, crowd-pleasing snack. Whether you're searching for a healthy dip, a vegan appetizer, or a Mediterranean-inspired treat, this eggplant hummus is sure to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large eggplant
- 1 can (15 oz) chickpeas
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 large garlic clove
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley (optional, for garnish)
- 1 optional pita bread or vegetables (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Slice the large eggplant in half lengthwise and place it cut-side down on the prepared baking sheet.
Roast the eggplant in the preheated oven for 35-40 minutes, or until the skin is wrinkled and the flesh is tender. Remove it from the oven and let it cool.
While the eggplant cools, drain and rinse the chickpeas. Peel and roughly chop the garlic clove.
Once the eggplant is cool enough to handle, scoop out the flesh into a food processor or blender, discarding the skin.
Add the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, salt, and black pepper to the food processor with the eggplant.
Blend the mixture until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, you can add 1-2 tablespoons of water to achieve your desired consistency.
Taste and adjust the seasoning, adding more salt, lemon juice, or spices as needed.
Transfer the eggplant hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with smoked paprika and chopped parsley, if desired.
Serve with pita bread, crackers, or fresh vegetables such as carrots, cucumbers, and bell peppers. Enjoy!
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 44.3 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3826 mg | 294% | |
| Iron | 16089.0 mg | 89383% | |
| Potassium | 3051 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
