Eggplant Hummus Dip Recipes

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ROASTED EGGPLANT AND GARLIC HUMMUS



Roasted Eggplant and Garlic Hummus image

A very flavorful, simple hummus made in the food processor. Use as dip with pita chips or your favorite crackers.

Provided by Stengah

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 25m

Yield 12

Number Of Ingredients 5

1 eggplant, cut into 1/2-inch slices
2 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
1 (15 ounce) can garbanzo beans, drained
½ teaspoon salt
Calories59.4 calories
Carbohydrate8 g
Fat2.6 g
Fiber2.6 g
Protein1.6 g
SaturatedFat0.4 g
Sodium167.7 mg
Sugar1.1 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
  • Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
  • Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.

WHITE BEAN AND ROASTED EGGPLANT HUMMUS



White Bean and Roasted Eggplant Hummus image

Provided by Giada De Laurentiis

Categories     appetizer

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices

Steps:

  • Preheat the oven to 450 degrees F and place an oven rack in the middle.
  • Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
  • In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
  • Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

ROASTED EGGPLANT HUMMUS



Roasted Eggplant Hummus image

This smooth eggplant hummus goes wonderfully with vegetables or pita bread. It is versatile and delicious! Enjoy!

Provided by Casey Glovin

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 35m

Yield 12

Number Of Ingredients 10

cooking spray
1 eggplant, peeled and cut into 1-inch cubes
¼ cup olive oil
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon ground thyme
1 (15 ounce) can garbanzo beans, drained
1 tablespoon lemon juice
Calories80.5 calories
Carbohydrate8.3 g
Fat4.9 g
Fiber2.6 g
Protein1.7 g
SaturatedFat0.7 g
Sodium167.9 mg
Sugar1.1 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and spray with cooking spray.
  • Place eggplant in a large bowl and toss in olive oil, garlic, salt, black pepper, basil, and thyme. Spread on the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes; flip the eggplant cubes over and roast until eggplant is tender, 10 to 15 minutes more. Watch for over-browning.
  • Place roasted eggplant in a food processor. Add garbanzo beans and lemon juice; process until smooth.

EGGPLANT-HUMMUS DIP



Eggplant-Hummus Dip image

This dish uses a combination of chickpeas and eggplant with garlic and warm spices. Serve with flat bread or pita wedges.

Provided by DailyInspiration

Categories     Beans

Time 55m

Yield 2 cups

Number Of Ingredients 9

1 large eggplant
4 cups canned chick-peas, drained
4 garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon black pepper
1/2 cup parsley, minced
salt

Steps:

  • Preheat oven to 375 degrees F. Stab eggplant several times with a fork. Cook on a baking sheet for 45 minutes; cool completely, then remove peel.
  • Combine eggplant, chickpeas, garlic, cumin, coriander, cayenne, black pepper, parsley and salt in food processor. Process until the consistency is smooth.
  • Serve cold with toasted flat bread triangles or sliced pita bread.

EGGPLANT HUMMUS



Eggplant Hummus image

This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed.

Provided by Hanna Louise

Categories     Beans

Time 45m

Yield 2-3 cups hummus, 10-12 serving(s)

Number Of Ingredients 8

1 large eggplant
4 large garlic cloves (or more... I don't think you can add too much garlic)
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons lemon juice
1 tablespoon water
3 tablespoons tahini
1/4 teaspoon cumin
1 teaspoon salt

Steps:

  • Pre-heat the oven to 400°F.
  • Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
  • If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
  • Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
  • If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.

EGGPLANT HUMMUS



Eggplant Hummus image

Provided by Jimmy Bradley

Yield Makes about 2 cups

Number Of Ingredients 8

1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 teaspoons chopped fresh parsley
*Available at some supermarkets and at natural foods stores and Middle Eastern markets.

Steps:

  • Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.

ROASTED EGGPLANT HUMMUS



Roasted Eggplant Hummus image

I love hummus and this one is like no other one I've tried because it has so much flavor! I served this with pita chips, at a party and it was loved by all my guests! This recipe was posted on a cooking site by a member known as Linda2230. I added my photo.

Provided by Lillian Russo

Categories     Spreads

Time 40m

Number Of Ingredients 9

1 large eggplant
1 large bulb of garlic
1-15 oz can garbanzo beans-drained and rinsed
1/3 c flat leaf parsley
3 Tbsp fresh squeezed lemon juice
1/3 c olive oil, extra virgin
1/4 c olive oil, extra virgin-for roasting the eggplant and garlic
1 tsp kosher salt
1/4 tsp pepper

Steps:

  • 1. Preheat oven to 450 degrees F
  • 2. Cut the eggplant into about 2 inch pieces. Cut the top portion of the garlic clove so that the garlic is exposed but be careful not to cut the garlic loose just yet. Put the garlic bulb on the cookie sheet and then spread the eggplant on the sheet making sure they are all separated, and then lightly drizzle the olive oil over eggplant and garlic. Sprinkle with salt and pepper. Then toss to make sure the eggplant and garlic bulb is coated with the salt and pepper.
  • 3. Place in a 450 degree F oven and roast for 25 minutes and when done let cool, approximately 15 minutes.
  • 4. In the meantime place the rinsed garbanzo beans, parsley, lemon juice, salt and pepper (to taste) in food processor and quickly pulse just to incorporate the ingredients. Taste and adjust seasoning.
  • 5. Next add the roasted eggplant and squeeze the roasted garlic out of the bulb (yum, yum) and turn the food processor on and stream in the olive oil until the ingredients resembles a spread.
  • 6. Place in a serving bowl and serve with pita chips or crackers.

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