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Roasted Eggplant Hummus

Course: Breakfast
Keyword: appetizer, avocado


  • 1 eggplant , peeled & chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 2 tbsp divided
  • 1 15.5 -oz can chickpeas, drained & rinsed
  • 1/4 tsp minced garlic
  • 1/2 tsp red pepper flakes omit if you don’t like heat
  • more salt, to taste


  • Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil. Spread the eggplant out in an even layer. Drizzle with 1 tablespoon of the olive oil then sprinkle with salt & pepper. Roast for 10-15 minutes, or until tender & golden brown. Let cool.
  • Put the roasted eggplant in the food processor with the chickpeas and garlic. Pulse until the mixture breaks down into small chunks. Stream in the olive oil while pureeing continuously until hummus is smooth. Pulse in red pepper flakes and salt. Serve with chips or pita bread. Store in fridge in an air-tight container for up to a week.