Vegetarian Smoky Roasted Eggplant Hummus Recipe
Looking for a hummus recipe that’s a little different? This Vegetarian Smoky Roasted Eggplant Hummus is a flavour explosion! Roasting the eggplant brings out a beautiful smoky sweetness that elevates this dip from ordinary to extraordinary. It’s perfect for parties, snacks, or even spreading on sandwiches. And the best part? It’s naturally vegetarian and easily made vegan!
Why Roast the Eggplant?
Roasting eggplant transforms its texture from slightly spongy to incredibly creamy and soft. But the real magic happens when the edges start to caramelize and develop a delicious smoky flavour. This smokiness infuses the entire hummus, creating a depth of flavour you simply can’t achieve with boiled or steamed eggplant. It’s a game changer! You can even grill the eggplant for even MORE smoky flavour!
Recipe: Smoky Roasted Eggplant Hummus
Ingredients:
- 1 large eggplant
- 2 tablespoons olive oil, plus more for drizzling
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 2-3 tablespoons lemon juice (to taste)
- 1 clove garlic, minced
- 1/4 teaspoon smoked paprika (optional, but highly recommended!)
- Salt and pepper to taste
- Optional garnishes: fresh parsley, more olive oil, a sprinkle of paprika
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the eggplant in half lengthwise and score the flesh in a crosshatch pattern. Drizzle with olive oil, salt, and pepper.
- Place the eggplant cut-side down on a baking sheet and roast for 30-40 minutes, or until very soft and easily pierced with a fork.
- Let the eggplant cool slightly. Scoop out the flesh and discard the skin.
- In a food processor, combine the roasted eggplant flesh, chickpeas, tahini, lemon juice, garlic, smoked paprika (if using), salt, and pepper.
- Process until smooth and creamy, adding more lemon juice or olive oil to adjust the consistency as needed.
- Taste and adjust seasonings to your liking.
- Serve with pita bread, vegetables, or crackers. Garnish with fresh parsley, a drizzle of olive oil, and a sprinkle of paprika, if desired.
Tips and Variations:
- For a spicier hummus, add a pinch of cayenne pepper.
- If you don’t have smoked paprika, regular paprika will work, but the smoky flavour won’t be as pronounced.
- Add a handful of sun-dried tomatoes for a Mediterranean twist.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy your delicious and healthy homemade Smoky Roasted Eggplant Hummus! Let us know what you think in the comments below!
Ingredients:
eggplant, olive oil, chickpeas, tahini, lemon juice, garlic, smoked paprika, salt, pepper, fresh parsley, paprika
Tags:
hummus, eggplant, roasted eggplant, smoky, smoky eggplant hummus, vegetarian, vegan, recipe, dip, appetizer, snack, chickpeas, tahini, olive oil, lemon juice, garlic, smoked paprika, mediterranean, party food, healthy, homemade, easy recipe, food processor, side dish