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Roasted Eggplant and Garlic Hummus

Roasted Eggplant and Garlic Hummus

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Stengah

Stengah

A very flavorful, simple hummus made in the food processor. Use as dip with pita chips or your favorite crackers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
  3. Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
  4. Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Dr. T.
46

Dr. T.

9/2/2009

I belong to a food coop and have an abundance of eggplant. Ergo: this recipe. I added a little more salt and some pepper. I roasted a whole head of garlic with the eggplant and squeezed that in at the finish. I also added one large spoonfull of tahini and the juice of half a lemon, and it was MARVELOUS!

MISSJEN
22

MISSJEN

8/3/2009

This hummus was easy to make, and came out with a somewhat decent texture. I liked that it's quick to make and that the ingredients are affordable. However, the hummus was very bland. After making it according to instructions, I had to doctor the recipe up quite a bit to make it enjoyable. This might be a good base, but I would not serve it as-is. I give it two stars for affordability, accessibility, nutritional value and texture. It severely lacks in flavor.

CRAZY4SUSHI
17

CRAZY4SUSHI

5/25/2010

The eggplant in this helps to make this a very creamy dip. However, it is not really a hummus. It was more like an eggplant dip with some garbanzo. It is pretty bland and tasteless as is. It needs tahini, lemon, cumin and a dash of cayenne pepper. I used 1/2 of a large eggplant and did not include the skin. I was worried about it not blending smooth enough. It was much better after the addition of the other ingredients.

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