Method

Roasted Eggplant & Topping

Prepare and roast eggplant

Preheat the oven to 425°F (220°C). Prick the eggplant a few times with a fork. Place the whole eggplant on a baking sheet lined with foil or parchment. Roast for 30–40 minutes, turning once, until the skin is charred and the flesh is very soft and collapsed. Remove from oven and let cool until you can handle it safely (10 minutes).

Scoop and season

Slice the eggplant open lengthwise, scoop the flesh into a colander set over a bowl and let drain for 5–10 minutes to remove excess liquid. Transfer the flesh to a bowl and roughly chop. Stir in 2 tbs extra-virgin olive oil, 1 tsp kosher salt and 2 tbs lemon juice. Adjust salt and lemon to taste. Set aside a few tablespoons of the chopped eggplant to use as a textured topping; the rest will be folded into or layered atop the hummus as desired.

Garnish prep

If using, remove pomegranate seeds and chop parsley finely. Keep them ready to scatter on top just before serving.

Hummus

Combine base ingredients

In a food processor, add 1 cup drained chickpeas, 3 tbs tahini, 1 peeled garlic clove, 2 tbs lemon juice, 3 tbs cold water, 1 tsp ground cumin, 0.75 tsp kosher salt and 2 tbs olive oil. Pulse to combine.

Process to smooth

Run the food processor continuously for 1–2 minutes, stopping to scrape down the sides as needed, until the mixture is creamy and smooth. If the hummus is too thick, add an additional tablespoon or two of cold water and process again to reach a spreadable consistency.

Adjust seasoning

Taste and adjust for salt, lemon, or cumin. Transfer hummus to a shallow serving bowl and use the back of a spoon to make a small well in the center for eggplant and oil.

Assemble & Serve

Layering

Spoon half of the hummus into your serving bowl and spread into an even layer. Add a layer of the seasoned roasted eggplant. Top with the remaining hummus, smoothing it out and creating a shallow well in the center.

Finish and garnish

Spoon the reserved chopped roasted eggplant over the center of the hummus. Drizzle 1 tbs extra-virgin olive oil over the top. Sprinkle smoked paprika around the edges for color, scatter pomegranate seeds and chopped parsley, and finish with a pinch of freshly ground black pepper.

Serve

Serve immediately with warm pita or flatbread. Leftovers can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.

Hummus & Eggplant* Recipe