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Smoky Eggplant Hummus

Servings 6
Prep Time 25 mins
Cook Time 30 mins


  • 1 eggplant, cut into thick slices 
  • 1 x 400g can chickpeas, drained and rinsed 
  • ½–1 clove garlic, chopped
  • 2 Tbsp parsley, chopped
  • ¼ tsp pepper
  • 1 tsp smoked paprika
  • Pinch of cayenne pepper (optional)
  • Juice ½ lemon
  • 2 tsp extra-virgin olive oil


  • Preheat oven to 220°C.
  • Cook eggplant. Place eggplant on a lined oven tray, season well with salt and brush with 1/2 tsp oil. Roast for about 20 minutes, turning once, until tender. Allow to cool for at least 10 minutes.
  • Make hummus. Once eggplant has cooled, add chickpeas, garlic, pepper, paprika, cayenne, lemon juice, parsley and 1 tsp salt to a food processor. Blend for about 1 minute, until it begins to reach a smooth consistency.
  • Add eggplant and oil to food processor and blend a further 30 seconds, until combined.
  • Enjoy with crudites, lavosh or seedy crackers, or as a salad topper or sandwich filling. Store in an airtight container in the fridge for up to 4 days.


Nutritional Info 
Energy (kJ): 401
Energy (Cal): 96
Carbohydrate (g): 12.0 
Protein (g): 4.0
Fat (g): 2.9