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Organic Roasted Garlic & Eggplant Hummus

Prep Time: 10 min ⠀⠀⠀⠀ Cooking Time: 20 min ⠀⠀⠀⠀Servings: appox. 4 cups


2 – 15 oz. cans of organic garbanzo Beans (save some of the juice to add to the mix)

2 Medium-sized Eggplants

5 – 8 cloves of garlic

2 Tbps Tahini

3 Tbps Extra Virgin Olive Oil

1 tsp cumin

½ tsp cayenne

1 tsp kosher salt

Juice of 2-3 lemons (to taste)


· Cut the eggplants into small slices (about 1 inch thick & 2 inches long).

· Preheat oven to 400 degrees. Roast the 5 cloves of garlic and Eggplant for 30 - 40 minutes.

· Add all the ingredients into the blender (I prefer a Blendtec), except a 1/2 cup of the roasted eggplant.

· Blend for 30 seconds or until smooth. (Add some of the garbanzo bean stock if your mix is too thick).

· Taste the hummus; Add more salt and/or lemon juice to desired taste.

· Top with left over roasted eggplant, a drizzle of Extra Virgin Olive Oil, and smoked paprika (to taste).

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