Roasted Garlic and Eggplant Hummus

The humble eggplant is often misunderstood. More often than not if I ask a person whether or not they like eggplant they say no. Yet, when prepared just right, eggplant is creamy and nutty and pairs elegantly with things like tomatoes, peppers, and beans.

With a late harvest of eggplant proliferating our garden, I set out to find something new to do with these beautiful purple lobes. I already love roasting it, so thought why not make it into a hummus? Roasted with garlic and blended with garbanzo beans treated just right, it turns into an elegant and silky dip. I also used this as a sandwich spread layered with heirloom tomatoes, spinach, arugula, goat cheese, and a drizzle of balsamic vinegar. You will certainly not miss the meat with this sandwich!

The key to super silky hummus is simmering the garbanzo beans in baking soda which helps to break down their outer skins. Do not skimp on this step! It makes a difference. This hummus will keep in the refrigerator for about a week, but I like it best when it is at room temperature which brings out its complexity. Serve with vegetables, pita chips, or in a sandwich. Your eggplant naysayers will be forever changed once they try this!

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Roasted Garlic and Eggplant Hummus

Adding roasted eggplant to hummus gives it a nutty and rich dimension

Course Appetizer, condiment, Side Dish

Cuisine American, Californian, Mediterranean

Keyword Eggplant, Eggplant Hummus, Hummus, Roasted Garlic

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 2 Cups

Equipment

• 1 Saucepan
• 1 Baking Sheet
• 1 Foil
• 1 Food Processor

Ingredients

• 2 medium-sized eggplants approx. ½ - 2 pounds
• 1 large head of garlic
• 1 can garbanzo beans chickpeas
• ½ t. baking soda
• ⅓ c. tahini
• 4 T. extra virgin olive oil divided in half + 2 t.
• 2 T. fresh lemon juice
• 1 t. fine sea salt
• ½ t. Trader Joes Elote Seasoning or mix equal parts cumin, salt, and chili powder
• Additional olive oil seasoning and herbs for garnish

Instructions

• Peel the papery outer layers off of the head of garlic. Slice off the top third explosing the cloves. Rub the garlic with the 2 t. of olive oil. Wrap it loosely in foil sealing the edges.
• Cut the eggplant in half vertically, then score it in a checkerboard pattern. Rub 2 T. of olive oil over the cut open edges and place open side down on a foil-lined baking sheet. Roast the garlic and eggplant together for 30 minutes or until both are soft and golden. (See photos above for reference).
• Remove the garlic and eggplant from the oven. Scoop the eggplant flesh into a food processor and discard the skins. Squeeze the garlic cloves into the food processor removing any deeply browned pieces as these will make the hummus bitter.
• Rinse the can of garbanzo beans in water, then drain and add them to a small pan covering them with at least an inch of water. Add the ½ t. baking soda and bring to a boil. Turn down to low and simmer for 10 minutes. Drain the beans and allow them to cool until just slightly warm then add them to the food processor.
• Add the lemon juice, tahini, salt, two remaining tablespoons of olive oil, and Elote seasoning to the processor. Process for a minute or two until everything is smooth and creamy. Adjust seasoning as desired with more salt or Elote seasoning.
• Transfer to a serving bowl and drizzle with additional olive oil, a sprinkle of seasoning and garnish with fresh herbs.