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Roasted Eggplant Hummus

This recipe is a hybrid of the traditional eggplant dip, baba ghanoush, and classic chickpea hummus. Most baba ghanoush recipes call for at least two eggplants, but this recipe only requires one eggplant plus a can of chickpeas and pantry staples. It’s a delicious way to use that perfectly imperfect eggplant you likely received in this week’s box!

Roasting eggplant reduces its bitterness and results in a mild, slightly sweet flavor with a buttery texture. Blended with chickpeas, tahini, garlic, and spices, it makes for a rich and flavorful dip that’s full of fiber, protein, and healthy fats. Pair it with sliced Perfectly Imperfect vegetables, like carrots and bell peppers, use it as a spread for sandwiches, or serve it topped with roasted vegetables and pita bread for a hearty vegan entree.

How to Prep Eggplant for Roasting

Roasting the eggplant for this hummus is simple. To prepare the eggplant, cut off both ends, then cut it in half lengthwise. Drizzle the cut sides with olive oil and season with salt and pepper. Place the eggplant halves cut side down on a foil-lined baking sheet and roast at 400 degrees for 30 to 40 minutes, or until it’s very soft.

Once cool enough to handle, scoop out the flesh of the eggplant and transfer it to a food processor along with the other ingredients. Blend until smooth and enjoy.

Did you receive an eggplant this week? What’s your favorite way to enjoy it (we’re always on the lookout for inspo!)? Be sure to snap a photo, post it to social media, and tag us @perfectlyimperfectproduce so we can check it out!

Watch How to Make Roasted Eggplant Hummus

Roasted Eggplant Hummus

Active time: 15 Min.

Total time: 45 Min.

Yield: About 2 ½ cups


1 large Perfectly Imperfect eggplant

2 tablespoons plus 2 teaspoons olive oil, divided

Kosher salt and pepper

14.5 ounce can chickpeas, drained and rinsed

¼ cup tahini

1 garlic clove, peeled

½ teaspoon ground cumin

½ teaspoon smoked paprika

Juice from ½ Perfectly Imperfect lemon, plus more to taste

Assorted sliced Perfectly Imperfect vegetables, like bell peppers, cucumbers, and carrots

Toasted pita bread or pita chips


Preheat oven to 400 degrees. Line a small baking sheet with foil. Trim the ends of the eggplant, then cut in half lengthwise. Brush each cut side with a teaspoon of oil and season to taste with salt and pepper. Place the eggplants cut side down on the baking sheet. Roast for 30-40 minutes, or until eggplant is very tender.

Once cool enough to handle, scoop the flesh out of the skin and transfer to a food processor; discard the skin. Add the drained chickpeas, tahini, remaining 2 tablespoons olive oil, garlic, spices, lemon juice, and ½ teaspoon kosher salt. Puree until smooth. Season to taste with additional lemon juice and/or salt.

Transfer hummus to a bowl and top with a drizzle of olive oil and sprinkle of smoked paprika. Serve with vegetables and pita. Hummus will keep in the fridge for up to 4 days.

By Carolyn Hodges, MS, RDN


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