I love creamy Mediterranean dips and make them over and over, like this black bean hummus, edamame hummus, vegan labneh and baba ganoush. Here’s another hummus recipe to add to that delicious list: my Roasted Eggplant Hummus with Za’atar. I have made this recipe so many times now, I can make it blindfolded, although probably not a great idea, that. It does take a little more work than making your plain old hummus in that you have to roast the eggplants, but all I do is cut a large eggplant in half, put it cut side down on a foil-lined baking sheet, and pop it in my toaster oven for 30 minutes at 450 degrees. The eggplant roasts up all lovely and golden, and I can scoop out the creamy flesh and pop it into the blender with the other ingredients. In seconds, I am all set to tuck into a silky, delicious, flavorful hummus. Although I used the large, bulbous globe eggplant in this recipe, you can use any kind. In fact, I prefer making it with the slender, thin-skinned Japanese or Chinese eggplants. When I use those, I roast them up in the toaster too, checking after 20 minutes to see if they are done, and then toss them into the blender, skin and all. I don’t add any olive oil to this recipe, because, frankly, it doesn’t need it. While there’s no denying olive oil adds great flavor to hummus, there’s already so much going here flavor-wise with the eggplant and the za’atar, it’d be a bit like gilding the lily. Plus, bonus, you save on the fat calories. Check to get new recipe updates by email.
I make a meal of this Roasted Eggplant Hummus sometimes, when I am in the mood for some body-temple food. It’s got beans and veggies, and with whole-wheat pita, it makes a filling, nutritious meal. To add some extra creaminess to this hummus, I add another ingredient that goes fabulously with all things middle eastern, and especially with eggplant and za’atar: yogurt. Use the non-dairy kind, of course. I use cultured cashew yogurt that I make myself. If you want to keep this nut-free, use coconut or soy yogurt. You can also just skip it and still have an amazing hummus to tuck into.
Try these recipes next:
Roasted Eggplant Soup with Za’atar Eggplant in Peanut Curry Sauce Baked One-Pot Chickpea Curry Vegan Moroccan Lentil Stew Spicy Sour Smashed Chickpeas
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