Roasted Eggplant Hummus Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or foil for easier cleanup.

Prick the eggplant several times with a fork to allow steam to escape. Place the whole eggplant on the prepared baking sheet.

Roast the eggplant on the middle rack for 30–40 minutes, turning once halfway through, until the skin is charred and the flesh is very soft and collapses when pressed. Larger eggplants may need closer to 40 minutes.

Remove from oven and transfer the hot eggplant to a bowl. Cover with a plate or plastic wrap and let steam for 10 minutes—this makes the flesh easier to scoop and mellows any bitterness.

When cool enough to handle, slice the eggplant open lengthwise and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Let it drain and cool for 10 minutes, then gently press or scoop out excess liquid. Measure out the flesh; you should have roughly 1 to 1 1/4 cups of tender roasted eggplant.

In a food processor, combine the roasted eggplant flesh, drained chickpeas, tahini, lemon juice, garlic cloves, cumin, smoked paprika, kosher salt, and black pepper.

Pulse a few times to begin breaking down the chickpeas, then run the processor continuously while streaming in 2 tablespoons of cold water and 1 tablespoon of the olive oil. Scrape down the sides as needed.

Continue processing until the mixture is very smooth and creamy, about 1–2 minutes. If the hummus is too thick or dry, add an additional tablespoon or two of cold water or up to 1 more tablespoon of olive oil, blending after each addition, until you reach a spreadable consistency.

Taste and adjust seasoning: add more salt, lemon juice, or cumin to preference.

Spoon the hummus into a shallow serving bowl, use the back of a spoon to create a shallow well in the center.

Drizzle the reserved 1 tablespoon olive oil over the top, sprinkle chopped parsley, toasted pine nuts or pistachios if using, and dust lightly with sumac or additional smoked paprika.

Serve with warm pita, sliced vegetables, or crackers. Leftover hummus keeps in an airtight container in the refrigerator for up to 4 days.