Brewhouse Hummus Recipe

roast eggplant in oven

Preheat oven to 425°F (220°C). Prick the eggplant several times with a fork. Place on a baking sheet, rub with 1 tablespoon olive oil and sprinkle 1/4 tsp salt. Roast 30–40 minutes until skin is charred and interior is very soft. Remove and let cool until you can handle; peel and discard skin, then dice or roughly mash to measure 1 cup of roasted eggplant. (If using store-bought or prepared roasted eggplant, skip.)

While eggplant roasts or ahead of serving, toss 1 cup halved cherry tomatoes and 1/2 cup halved kalamata olives with 1 tablespoon olive oil, 1/2 tsp dried oregano, 1/4 tsp salt and 1/8 tsp black pepper on a small rimmed baking sheet or ovenproof dish.

Roast at 425°F (220°C) for 12–15 minutes until tomatoes have softened and edges blister. Remove from oven and set aside to cool slightly.

Drain and rinse 2 cups cooked garbanzo beans. Reserve a tablespoon of the liquid if desired for thinning.

In a food processor, combine the 2 cups garbanzo beans, 1 cup roasted eggplant (peeled and diced), 1/2 cup tahini, 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 minced garlic clove, 2 tablespoons cold water, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Process on high until very smooth, stopping to scrape down the bowl 2–3 times. If the hummus is too thick, add reserved bean liquid or additional cold water 1 tablespoon at a time until you reach a creamy, spreadable consistency (about 1–3 additional tbsp). Taste and adjust salt, lemon, or tahini as needed.

Transfer hummus to a shallow serving bowl and use the back of a spoon to create a small well in the center for oil and toppings.

Spoon the roasted tomato and olive mixture over one side of the hummus, leaving some hummus visible. Scatter 1/2 cup crumbled feta over the tomatoes if not making vegan.

Sprinkle 1/4 cup chopped fresh Italian parsley evenly over the hummus. If using, scatter 2 tablespoons toasted pine nuts and dust with 1/2 teaspoon smoked paprika for color and smokiness.

Drizzle 2 tablespoons extra-virgin olive oil over the hummus and toppings. Finish with a light pinch of flaky sea salt if desired.

Warm 4 pieces piadinni or flatbread, cut into wedges, and serve alongside the hummus for scooping. Provide a small spoon so guests can take tomatoes/olives and feta with the hummus.