Hands down the creamiest hummus ever! All of the ingredients are whirled together in a blender to create a flavor packed spread. I love the flecks of eggplant that are swirled throughout and the eight – Yes, eight! – cloves of garlic are the perfect accompaniment. If you decide to eat this Garlic and Roasted Eggplant Hummus with a spoon instead of as a dip, I won’t think any less of you!
In the past three weeks, I’ve been eating a bit better and stuffing my fridge to the gills with all types of fruits and veggies. Lunch each day has been a salad loaded with colorful vegetables or a sandwich on whole grain bread with hummus, spinach and hard boiled eggs. Hummus is such a great snack and also has become my favorite sandwich spread as well as it packs so much extra flavor in between two slices of bread. Bonus points are earned when you make your own and control what ingredients you put into it. And let me tell you, I earned major points with this Garlic and Roasted Eggplant Hummus.
Evidence of the contents of my fridge these days. The veggie drawer overfloweth and has spilled out onto other shelves. When I learned that OXO had designed their GreenSaver products, I couldn’t wait to give them a try as I hate when I don’t get a chance to eat all of my fruits and vegetables before they go bad. See the container on the bottom shelf of my fridge on the far left? That’s a GreenSaver!
This is the 5-quart OXO GreenSaver and it easily held six Japanese eggplant. It absorbs ethelyne gas that is given off by the vegetables, promotes airflow around the eggplant and controls humidity as well. Basically it creates the most perfect environment needed to keep it’s contents fresh.
To me, this photo speaks volumes. The eggplant on the left was put in the GreenSaver and the one in the right was put in my vegetable drawer. Both were in my fridge for a week before I took them out to use. You can tell at first glance that the one on the right has lost it’s bright, vivid purple color. It also was no longer as firm as when I had placed it in the fridge. The eggplant on the right had no noticeable change.
Whenever I have an abundance of veggies in the fridge, my instinct is to always to throw them in the oven and roast them. Eggplant is my favorite vegetable to roast. As in I will hide it from the rest of my family and eat the entire thing by myself. SO GOOD. In an effort to capture the roasted flavor that I love so much but perhaps not eat it all in one sitting, I decided to introduce it to my homemade hummus along with a good hit of garlic.
Hands down the creamiest hummus ever! All of the ingredients are whirled together in a blender to create a flavor packed spread. I love the flecks of eggplant that are swirled throughout and the eight – Yes, eight! – cloves of garlic are the perfect accompaniment. If you decide to eat this Garlic and Roasted Eggplant Hummus with a spoon instead of as a dip, I won’t think any less of you!
Melanie Bauer
Yields 3 cups
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 5 Chinese eggplant
- 2 lemons, juice and zest
- 1/2 cup tahini
- 1/4 cup olive oil
- 8 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 15-ounce cans garbanzo beans (chickpeas), drained and rinsed
- 1/2 cup water
Instructions
- Preheat oven to 425 degrees.
- Place eggplant slices on parchment or silicone mat lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
- Bake for 30 minutes.
- In a blender carafe, add zest and juice of lemons and tahini and blend for 1 minute so that mixture is whipped and creamy.
- Add olive oil, garlic, cumin, salt and 4 cups roasted eggplant to blender and blend for 1 minute until well combined.
- Add half of garbanzo beans to blender and blend for one minute. Add remaining garbanzo beans and water and blend an additional minute or until smooth and creamy.
- Pour hummus onto serving dish and garnish with additional roasted eggplant and a drizzle of olive oil and serve with your choice of vegetables and/or chips.
Whether you’re dipping vegetables, chips, pretzels – or hey, even that spoon I mentioned before! – this Garlic and Roasted Eggplant Hummus will have you cozy-ing up to it for bite after delicious bite. That plate of hummus in the photos above? Completely gone in less than 10 minutes thanks to my seven year old and my husband!
Looking for more great appetizer and snack recipes?
More appetizer and snack recipes from fellow food bloggers:
Cobb Dip | Lemon Tree Dwelling
Ranch Hummus Dip | Yummy Healthy Easy
Skinny Cheesy Artichoke, Spinach and Mushroom Dip | Iowa Girl Eats
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I received this OXO GreenSaver and Melissa’s Produce eggplant free of charge, however, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.
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