Roasted Eggplant Hummus

Roasted eggplant makes an interesting and flavorful hummus

 Roasted Eggplant Hummus

I have this obsession with hummus. I’ve made it too many times to count, and I’ve posted about it borderline too many times to be normal.

There are just so many flavor options! Artichoke, Pumpkin, Greek, Spinach & Avocado, and so. much. more.

It wouldn’t be weird if I had an I ♥ hummus bumpersticker. Well I guess it would be kinda weird, but it wouldn’t be a lie.

Roasted Eggplant Hummus

Since eggplant is in season for the next few months, I thought it would be a good idea to make an eggplant hummus.

Naturally, I thought right.

We’ll start by roasting some chopped eggplant. You don’t even have to peel the eggplant, so it takes minutes to prepare.

Roasting the eggplant really brings out its flavor and makes this hummus good-oooo-oood.

Roasted Eggplant Hummus

Then you let that cool a minute while you open your can of chickpeas and drain & rinse them. Then chop some garlic & parsley. Get out your spices and your food processor, and let’s get this hummus party started.

Put the roasted eggplant in first, and give it a good whirl so it starts to blend. Then add your chickpeas. I like to let this go for a minute or so to puree everything. Add all your other ingredients in, take a taste and adjust seasonings if necessary, then enjoy!

Roasted Eggplant Hummus

I love how this hummus is so satisfying but also packs in the veggies. I discuss my obsession with veggies almost daily, so it shouldn’t surprise you that hummus with lots of veggies that’s served with veggies makes me really happy.

Even if you’re not a veggie-loving freak like me, you will like this roasted eggplant hummus.

Roasted Eggplant Hummus

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 2.5 cups

Roasted Eggplant Hummus

Roasted eggplant makes an interesting and flavorful hummus


  • 1 (1.5 pound) eggplant, chopped (about 8 cups)
  • 3 TBSP olive oil, divided
  • 1 (15 ounce) can chickpeas, rinsed & drained
  • juice from 1 lemon (about 1/4 cup)
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley, minced
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper


  1. Preheat oven to 450*F. Line a baking sheet with foil (for easier clean up).
  2. Toss chopped eggplant with 1 tablespoon of olive oil. Transfer to baking sheet, and roast for 25 minutes. Set aside to cool.
  3. Add eggplant to the bowl of a food processor. Process until combined, about 30 seconds. Add chickpeas and process until pureed, about 1-2 minutes.
  4. Add lemon juice, garlic, parsley, salt, and cayenne pepper. Process for about 30 seconds. Pour in remaining 2 tablespoons of olive oil and process until smooth. Taste and add additional seasonings if necessary. Serve with sliced veggies, crackers, or chips.


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Meme Inge is a registered dietitian/nutritionist living in New Orleans, LA - notably referred as The Big Easy. Growing up surrounded by a family of cooks, Meme has always been a lover of food - both healthy and not so healthy. She started the blog Living Well Kitchen as an outlet for sharing her kitchen creations and nutrition knowledge with others. Living Well Kitchen is busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and any other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier.

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