Vanilla and Bean · by Traci York★ 4.9 (10)
Smoky Roasted Eggplant Hummus
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 30%
CARBS 49G43% OF CAL
12G FIBER11G SUGAR25G OTHER
FAT 24G48% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant and chickpea hummus with smoky paprika and cumin, finished with fresh parsley. Complex, earthy, and rich. Serve as a dip with vegetables or naan, or spread on sandwiches.
condimentmediterranean⚙️ food processor🍪 sheet pan🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 1/2 lbs (680g) Eggplant (about 2 medium globe eggplants)
- 3-4 Large Cloves of Garlic (skin removed)
- 2-3 Tbs Olive Oil (extra virgin)
- 2 C (425g) Cooked Chickpeas (drained, brine reserved, about one, 15 oz can)
- 1/3 C (90g) Tahini
- 1 1/2 tsp Fine Sea Salt (or more to taste)
- 3/4 tsp Cumin (ground)
- 1 1/4 tsp Smoky Paprika
- 1 Lemon (zest + juice)
- 1-2 Tbs Chickpea Brine (add more or less to adjust consistency)
- Chopped Parsley
- Drizzle with Olive Oil
- Cherry Tomatoes
- Naan, Pita or Sliced Veggies
- Kalamata Olives
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 30%
CARBS 49G43% OF CAL
12G FIBER11G SUGAR25G OTHER
FAT 24G48% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 964mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 677mg
- Calcium
- 118mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 964MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.