Hummus with Grilled Eggplant


Hummus with Roasted Eggplant
When my life is super busy I like to keep tasty and nutritious snacks in the fridge that help me recharge during the day and hummus is one of those things. I usually make my own as I find the pre-made varieties are often overpriced and lacking in the taste department. I also love to mess with different flavour combinations which is exactly what happened last night. Our friends were coming over for a game night and hummus is a pretty safe snacky thing to server to a crowd.  So I opened a can of chickpeas and threw them in the food processor only to find out a minute later there was really nothing else to add to that!  I guess have been working a little be too hard on emptying the fridge before our holiday. I loving putting fresh herbs in my hummus like cilantro or dill but this time I had to go without and had to improvise…fast. After the second and more thorough look in the fridge I discovered a forgotten and pushed to the back jar of grilled eggplant packed in oil. I remember buying it for a pizza topping but not using it. I love eggplant as I am sure you’ve noticed by the frequency of eggplant posts in this blog. It must be a Russian thing.

So I threw the eggplant slices in there, squeezed some lemon juice, garlic, salt and gave it a whirl. Not bad, not bad at all.  I always put tahini paste in my hummus but this time I wanted it to have a distinct eggplant taste so I held it back.

Note: The jarred eggplant I am using is this recipe is similar to a jar of artichokes and usually would be found in the deli section next to sundried tomatoes or olives.


  • Chick Peas- 1 can
  • Lemon juice- from one lemon
  • Garlic- 2-3 cloves
  • Grilled Eggplant slices preserved in oil (from a jar)-1 cup
  • Oil from eggplant/olive oil- 1/4 cup
  • Salt to taste


Combine all ingredients except for oil in the food processor and pulse until smooth, with the motor still running pour in the oil in slow and steady stream, blend for a few seconds longer, then stop the food processor, taste your hummus and adjust seasoning if needed.

Everyone absolutely loved that new concoction which tasted like a cross between a regular hummus and a baba ganoush that I briefly considered calling it Baba Hummoush but in the end decided to stick with a boring “Hummus with Grilled Eggplant”. If you can think of a more clever name could you please let me know?!!

Hummus with Roasted Eggplant

3 responses »

  1. How did I miss this post, I wondered. Then realized that I was traveling that day. Can’t wait to try this, one I love hummus, and two, we don’t always get tahini so I am happy to try the eggplant. If you were starting with fresh eggplant, how would you suggest going about the recipe?

    • You can char the skin over your gas stove until blistered and then bake in the oven at 400F/200C for 30 minutes, pierce it with a knife to make sure it’s very soft all the way through at the end of cooking.

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