Hummos/Eggplant Recipes

Half hummus, half baba ganoush, and totally fat-free. Roasted eggplant replaces the tahini and olive oil found in traditional hummus, giving the dip a smoky creaminess without a drop of added fat. Blended smooth with cooked chickpeas, lemon juice, and six raw garlic cloves, this is a dip with serious flavor and zero guilt.

Roasting the eggplant whole until the skin blackens and the flesh collapses is essential. That charred skin imparts a deep smokiness to the flesh underneath, mimicking the roasted sesame flavor of tahini. Cool and peel it before blending.

Six cloves of raw garlic is bold. The lemon juice tames the bite somewhat, but this is still a garlicky dip. If you prefer a milder version, roast the garlic alongside the eggplant, which turns it sweet and mellow.

Blend until completely smooth. Chickpeas and eggplant both have fibrous textures that can leave the dip grainy if you don’t process long enough. Add a splash of the chickpea cooking liquid if it’s too thick.

Chef Tips

• Soak dried chickpeas overnight and cook until very soft for the smoothest result. Canned chickpeas work in a pinch.
• Peel the eggplant while warm. The charred skin slips off easily when hot but sticks when cold.
• Taste and adjust the lemon and salt before serving. This dip needs enough acid to balance the richness of the chickpeas.
• Serve with warm pita bread, raw vegetables, or as a spread in sandwiches and wraps.

Variations

• With tahini: Add 2 tablespoons tahini for a richer, more traditional hummus flavor (adds fat but tastes incredible).
• Cumin roasted: Add 1 teaspoon ground cumin to the blend for a warmer, earthier dip.
• Red pepper hummus: Blend in a roasted red bell pepper for a sweeter, orange-tinted version.