Equipment
Ingredients
Roasted Vegetables
- 1 eggplant, medium size
- 4 garlic cloves, whole, unpeeled
- 2 fresh rosemary, sprigs
- 15 ml olive oil, for roasting
Hummus Base
- 240 g cooked chickpeas, rinsed and drained
- 60 g tahini paste, well-stirred
- 30 ml lemon juice, freshly squeezed
- 30 ml extra virgin olive oil, plus extra for garnish
- 2 g ground cumin
- 3 g salt
- 30 ml ice water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 129 kcal
- Protein
- 4 g
- Carbohydrates
- 10 g
- Fat
- 9 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 141 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 200 mg
- Calcium
- 75 mg
- Iron
- 1.7 mg
- Magnesium
- 39 mg
- Phosphorus
- 86 mg
- Zinc
- 0.8 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.4 mg
- Folate
- 51 mcg
- Water
- 53 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
Slice the eggplant in half lengthwise. Score the flesh in a diamond pattern without piercing the skin. Place cut-side up on the baking sheet along with the unpeeled garlic cloves and rosemary sprigs.
Brush the eggplant generously with 15ml olive oil and season with a pinch of salt. Roast in the oven for 40-45 minutes, or until the eggplant collapses and is very tender.
Remove from the oven. Discard the rosemary sprigs (they have infused the oil/eggplant). Let the vegetables cool for 10 minutes until safe to handle.
Scoop the roasted eggplant flesh out of the skins with a spoon. Squeeze the roasted garlic out of its paper husks. Discard skins and husks.
In a food processor, combine the chickpeas, tahini, lemon juice, roasted garlic, cumin, and salt. Process until broken down.
Add the roasted eggplant flesh and the 30ml of extra virgin olive oil. Process on high until smooth and creamy.
With the motor running, slowly drizzle in ice water, one tablespoon at a time, until the hummus reaches your desired fluffiness and consistency. Taste and adjust salt or lemon if needed.
Transfer to a serving bowl. Use the back of a spoon to create swoops on the surface. Drizzle with olive oil and garnish with a sprig of fresh rosemary before serving.
Chef's Notes
- For a smokier flavor profile, you can char the eggplant skin over an open gas flame for 5 minutes before finishing it in the oven.
- If your tahini is very thick or the oil has separated, whisk it with the lemon juice separately before adding to the processor to prevent seizing.
- Using warm chickpeas (either freshly boiled or microwaved briefly) helps create a smoother emulsion than cold chickpeas.
Storage
Refrigerator: 5 days — Store in an airtight container with a thin layer of olive oil on top to prevent oxidation.
Freezer: 3 months — Texture may become slightly grainy; stir vigorously upon thawing.
Troubleshooting
Hummus is too watery
Cause: The roasted eggplant retained too much moisture
Fix: Add more tahini or a few more chickpeas to thicken the mixture
Prevention: Let the scooped eggplant flesh sit in a strainer for 5 minutes before blending
Bitter taste
Cause: Burnt garlic or eggplant skin was blended in
Fix: Add a drizzle of maple syrup or more lemon juice to mask the bitterness
Prevention: Remove garlic if it browns too quickly during roasting; ensure no charred skin enters the blender
Cultural Context
This recipe sits at the intersection of two Levantine staples: Hummus (chickpea-based) and Baba Ganoush (eggplant-based, often called Moutabal when mixed with tahini). It combines the earthy substance of chickpeas with the smoky, savory depth of roasted aubergine.
