Eggplant Hummus

Don't be scared to really char those eggplant! It lends a slight smokiness to the hummus that contrasts the lemon and any fresh veg for dipping.


2 medium eggplant, washed
2 12 oz cans of chickpeas, drained and rinsed
1/2 cup olive oil
1/4 cup tahini
1 lemon zest and juice


  1. Prick the eggplant all over with a small knife to allow steam to escape
  2. On a grill or under the broiler, char the eggplant until the skin is black and blistered and the eggplant has collapsed, about 15-20 minutes, rotating to blacken all sides
  3. Remove from the heat and allow to cool
  4. In a food processor blend the chickpeas, olive oil, tahini, lemon zest, and juice with a couple good pinches of salt
  5. Remove the charred skin from the eggplant and blend the eggplant pulp with the hummus
  6. Taste and adjust the seasoning as desired