A classic hummus base topped with caramelized eggplant, this eggplant hummus has a great rich flavour without losing the traditional hummus taste. Serve this with pita or flatbread, crackers, or crudité for a tasty snack or fun main.
Why You Should Try This Recipe
It's the perfect late summer recipe, with a hint of fall coziness from the caramelized eggplant. Even with the topping, this hummus is ready in just a few minutes.
- It's super flavourful: the hummus is creamy, smooth, and just right. The eggplant topping is slightly sweet and combined with the spice and lemon topping, it's the perfect combination.
- You can make it quickly: even with the eggplant step, this dish is ready in 15 minutes or less. If you multitask it'll be even faster.
- Only simple ingredients: with canned chickpeas, olive oil, and other everyday ingredients, you can make this without a special trip to the store. Just keep an eye out for Asian eggplants (or grow your own)!
The only slightly more rare ingredient needed here is Asian eggplant, a long thinner variety with very thin skin. It has less seeds and is typically less bitter than other eggplant varieties. Otherwise, you're using ingredients you probably already have.
Ingredient Notes and Substitutions
- Chickpeas: canned chickpeas work really well here. Be sure to drain and rinse them carefully before using for the best flavour.
- Eggplant: while another variety of eggplant can be used, I really recommend seeking out Asian eggplants if you can get them. If not, choose the smallest regular eggplant available, which will have slightly thinner skin and less seeds.
- Tahini: use a tahini you like the taste of. Hummus isn't the right place to try to hide the flavour of bad tahini!
- Spices: the spice topping can be changed based on your personal preference, but the combination of Aleppo chili pepper, honey and sumac is out of this world. You can certainly use regular chili flakes if you can't find Aleppo, however, use less as regular chili flakes tend to be spicier than Aleppo flakes.
- Cilantro: if you're one of those who tastes soap, it's possible to sub finely chopped flat-leaf parsley in place of the cilantro for topping.
How to Make this Recipe
Ready in about 15 minutes, all you need for this dreamy hummus is a food processor and frying pan. The trick is to blend the hummus very well, so don't skimp on that mixing time, and add a little more oil if needed.
1. Blend the hummus: add all the hummus ingredients to a food processor and mix until very smooth.
2. Cook the eggplant: caramelize the eggplant strips in a hot pan, being careful not to overcrowd.
3. Add the eggplant: spoon the golden eggplant strips over the plated hummus.
4. Top: add the cilantro, spices, honey, olive oil, and lemon juice to the hummus and serve.
Make Ahead, Storage, Freezing
- Make Ahead: the hummus can be made a couple days in advance and kept in a sealed container in the fridge. The eggplant should be cooked immediately before serving, but you can do the steps separately.
- Storage: while it won't spoil if stored for a couple of days in the fridge, this is best served warm, and won't be as good after refrigerating.
- Freezing: I don't recommend freezing hummus.
What to Serve with Eggplant Hummus
It's classic with pita or another flatbread, but can be served with vegetables, as a side, or in any way you like. This chickpea dip is fantastic served alongside almost any kind of meat, too.
- Serve with sides: hummus is perfect served with options that can be dipped - think bread and hard vegetables like carrot sticks. Try making your own homemade naan or have it with flavourful air fryer cauliflower.
- Think main dish: serve it alongside steak or spiced chicken breast with some bread and refrigerator pickles to make a healthier, low-effort dinner. Leftovers work well for lunch, too.
While hummus is one of the easiest things you can make at home, it's not quite as easy to get it exactly right. With my expert tips, though, you'll be on your way to making it perfectly from here on out.
- Keep blending: when you think it's done, blend for 2 minutes longer. Trust me, this is how you'll get perfectly smooth, creamy hummus.
- Use baking soda: if you want to cook the chickpeas yourself rather than using canned, add a teaspoon of baking soda to both the soaking water and the cooking water. It'll make ultra-soft chickpeas that are perfect for hummus.
- Don't crowd: you want to caramelize the eggplant, not steam it. There has to be enough space between the pieces for any water to evaporate in order for the vegetable to brown properly. Cook it in several batches if necessary.
- Hot Honey: If you have the time, make a hot honey by infusing the Aleppo flakes and honey together in a small saucepan on medium-low heat for 2 minutes. For a quick fix, skip this step. But trust us, you might want to take the extra 2 minutes for this!
Hummus is made of chickpeas (garbanzo beans), olive oil, tahini, lemon juice, garlic, and spices.
You can choose to serve it with whatever you'd like. While pita is a typical option, any type of bread or cracker can be used, or raw vegetables for dipping.
Traditionally served warm, the flavour of hummus is best either warm or at room temperature. Eggplant hummus should be served warm.
No need to peel this eggplant variety, as the skin is very thin. This, in addition to fewer seeds in Asian eggplants make them the perfect option to top hummus.
More Sides You'll Love
- Blistered Shishito Peppers with tahini sauce
- Peach Tomatillo Salsa
- Roasted Squash Soup
- Creamy Kale Coleslaw
If you make this Eggplant Hummus or any other side dishes on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Caramelized Eggplant Hummus
- 1 Food Processor You can use a blender in a pinch, but a food processor is the ideal tool.
- 1 can Chickpeas (19oz) - Drained and rinsed
- ½ cup Extra virgin olive oil
- ¼ cup Lemon juice - juice of 2 lemons, approximately
- ¼ cup Tahini
- 1-2 Garlic cloves
- Salt and pepper to taste
Caramelized Eggplant Topping
- 2 Asian eggplants - Cut into 2" long strips on the bias
- 1 tablespoon Extra virgin olive oil
- Pinch of salt
- 1 tablespoon Cilantro - chopped
- 1 tablespoon Honey
- 1 teaspoon Aleppo pepper flakes
- 1 teaspoon Sumac
- Extra virgin olive oil
- Lemon juice
- In a food processor, place drained and rinsed chickpeas, olive oil, tahini, lemon juice, garlic and big pinch salt. Process and scrape the sides down. Because lemons have varying levels of juice, you may need to add more lemon juice to taste. If the hummus is too thick, add more olive oil to loosen it up.
- Process until very smooth. When you think you're done processing, process for another 2 minutes. Trust me, this is how you get the creamiest hummus ever. Taste and adjust seasoning.
- Spread humus in a bowl or plate
- To a non-stick frying pan on medium heat, add 2 tablespoon of olive oil. When the oil begins to shimmer, carefully add the eggplant strips. Season with a big pinch of salt. You may need to do this in batches depending on the size of your frying pan. Do not overcrowd the eggplant.
- Fry the eggplant strips for 2-3 minutes on each side. You're looking for a deep brown caramelization to develop on the eggplant flesh.
- Spoon warm fried eggplant strips over hummus.
- Optional Step: make hot honey by infusing the Aleppo flakes and honey together in a small saucepan on medium-low heat for 2 minutes.
- Garnish with fresh chopped cilantro, hot honey (or simply just honey and Aleppo pepper flakes), sumac, a drizzle of extra virgin olive oil and a squeeze of lemon juice.
- Serve with pita, crackers or crudité.