Roasted Eggplant Hummus Recipe

Roast eggplants

Preheat oven to 220°C / 425°F. Prick each eggplant a few times with a fork to prevent bursting. Place eggplants on a rimmed baking sheet, brush lightly with 1 tablespoon olive oil and sprinkle 1/2 teaspoon salt. Roast on the middle rack for 30–40 minutes, turning once, until skins are charred and flesh is very soft. Remove and let cool until you can handle them.

Prepare eggplant flesh

Slice each cooled eggplant open lengthwise and scoop the flesh into a fine-mesh sieve or colander. Let it drain for 10 minutes to remove excess moisture, pressing gently with a spoon to release liquid. Transfer the drained flesh to a cutting board and roughly chop to make blending easier.

Toast garlic (optional)

While eggplant drains, smash the garlic cloves with the flat side of a knife and peel. In a small skillet over medium heat, warm 1 tablespoon olive oil and gently sauté the garlic for 30–60 seconds until fragrant and lightly golden. Remove from heat to avoid browning too much; this mellows raw garlic sharpness. Alternatively use raw garlic for a brighter flavor.

Blend hummus

In a food processor, combine the roasted eggplant flesh, toasted (or raw) garlic, tahini, lemon juice, 1 tablespoon olive oil, drained chickpeas, ground cumin, smoked paprika, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until a coarse purée forms. With the processor running, add cold water (or reserved chickpea liquid) one tablespoon at a time until the mixture is smooth and spreadable, about 2–3 tbs total. Taste and adjust seasoning with additional salt, lemon, or cumin as desired.

Finish and garnish

Transfer hummus to a serving bowl. Drizzle with extra virgin olive oil, sprinkle with the remaining black pepper and a little smoked paprika for color. Scatter chopped parsley on top. If desired, fold a few whole chickpeas into the surface for texture.

Make quick sourdough flatbread dough

In a medium bowl, whisk together active sourdough starter and warm water until combined. Add olive oil. Stir in the flour and salt until a shaggy dough forms. Turn onto a lightly floured surface and knead 3–4 minutes until smooth and slightly elastic. The dough should be tacky but not sticky; add up to 1 tablespoon more flour if extremely sticky. Cover and let rest for 20–30 minutes while the eggplant roasts (short bulk fermentation thanks to active starter).

Portion and shape

Divide the dough into 4 equal pieces for small flatbreads (or 2 pieces for larger). Shape each piece into a ball and let relax, covered, for 10 minutes. On a lightly floured surface, roll or stretch each ball into a thin round or oval about 6–8 inches across. Dust with semolina or cornmeal if using to prevent sticking.

Cook flatbread

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Brush one side of the rolled dough lightly with olive oil. Place bread oil-side down on the skillet and cook 1–2 minutes until bubbles form and the underside has brown spots. Brush the top with a little oil, flip, and cook another 1–2 minutes until cooked through and slightly charred in spots. For finished crispier edges, press gently with a spatula and cook an additional 30 seconds per side. Keep cooked flatbread warm wrapped in a towel while you cook remaining pieces.

Serve

Cut or tear flatbreads into wedges and serve warm alongside the roasted eggplant hummus for dipping.