This Easy Roasted Garlic Eggplant Hummus is delicious, filling, and low-cost snack. Packed with protein, fiber, and good fats, this dip can be enjoyed as spreads, dips, or as a side dish.
A delicious hybrid between Baba Ganoush & Hummus! A healthy and filling snack.
This delicious smooth dip or spread is perfect for a large crowd and requires so little effort and a few basic cupboard essentials. Plus, it makes a gorgeous vegan appetizer for your next holiday parties.
3 Reasons Why You Will Love This Yummy Hummus:
- Easy recipe – The Food-processor does all the work for you.
- Quick preparation – Hummus only takes minutes to make if you are using ready-cooked chickpeas!
- Nutritious – all the ingredients in this eggplant hummus are healthy, fiber, and protein-rich. It’s also high in vitamins, minerals, and a touch of healthy fats there. And last but not least – IT’S FREAKING DELICIOUS!
Why this hummus is so flippin’ healthy:
- Chickpeas are protein-rich and a great source of fiber.
- Free from gluten, grains, dairy, nuts, and sugar.
- This recipe is great for supporting healthy blood sugar levels, healthy cholesterol levels, and helping to keep you fuller for longer.
- A well-balanced snack that is rich in protein,slow-release smart carbohydrates, and healthy fats.
- The tahini adds a great source of calcium, magnesium, and vitamin E.
Do let me know how you found this Easy Roasted Garlic Eggplant Hummus if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Easy Roasted Garlic Eggplant Hummus
- 1 can/tin 12oz/400g of chickpeas drained and rinsed
- 1 small eggplant
- 2 tbsp tahini
- 1 Lemon juice + zest
- 2 cloves of garlic roasted
- 1/2 teaspoon of salt
- 1 tsp cumin
- Wrap the eggplant in aluminum foil and roast it in the preheated oven at 350°F (175°C) for about 30-35 minutes until it is soft.
- If you poke the eggplant with a knife and it is soft, take it out of the oven and let it cool for about 10 minutes.
- Now cut off the top of the eggplant and peel off the skin. You can throw away the peel and roughly dice the pulp.
- Place all ingredients in a food processor and process the dip until creamy. The longer you process it, the creamier it will get. It shoud take about 3-4 minutes.
- Taste the hummus again briefly and season to your taste.