Take your hummus game to the next level by adding a rich roasted eggplant topping. The complex flavors from this surprisingly simple sharing dish are courtesy of Annie’s Goddess Dressing.
By gently roasting the diced eggplant, it becomes a sweet and tender topping. I tossed that eggplant in Annie’s Goddess Dressing for an almost-addicting tahini-packed flavor.
I guarantee this vegan snack or appetizer will become your most-requested dish.
I have been a fan of Annie’s for years, always keeping at least two boxes of the white cheddar in the house. Annie’s Goddess Dressing has a balanced flavor of tahini and apple cider vinegar, which adds a punch of flavor to the sweet roasted eggplant.
How to Make Hummus
Making hummus at home is quick, easy, and inexpensive. If you’ve made hummus before, you might notice that my recipe is a bit different. By blending the tahini and lemon juice first, hummus becomes light, fluffy, and smooth, with a texture that can’t be matched up against any store-bought variety.
Many homemade hummus recipes will suggest peeling each individual chickpea. Please do not. Sure, your hummus might be a tiny bit more smooth. But your sanity will not.
Hummus is frequently served with two kinds of sides for dipping: vegetables and carbs. In the vegetable category, you will find crunchy options like baby carrots, celery, peppers, For carbs, pita chips and pita bread are the top choices, and I’ve even used pieces of whole-wheat toast in a pinch.
What is Tahini?
Tahini is toasted sesame ground fine enough to turn into a paste. Tahini is one of the main ingredients of hummus, babaganoush, halva, and Annie’s Goddess dressing. I use tahini to add a nutty flavor to dressings and marinades, and as a key flavor in a winter favorite: roasted vegetable tahini couscous.
Tahini is often found in Mediterannean dishes, making it a natural pair for eggplant.
Hummus is a crowd-pleasing option for casual to formal gatherings. But, honestly, I’ve eaten thus hummus with roasted eggplant for breakfast, lunch, and dinner too.
Annie’s delicious dressings are available at many grocery stores and co-ops. Local co-op stores support sustainable food systems and the local economy.
Co-ops are a great place to find local produce, specialty grocery items, and bulk goods like nuts, seeds, and grains.
I am lucky enough to have multiple NCG Co-op locations near me. Find the location closest to you using this store locator.Print
Hummus with Roasted Eggplant
Take your hummus game to the next level by adding a rich roasted eggplant topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- 1 medium eggplant, diced into ½-inch cubes
- 4 tablespoons olive oil, divided
- 3 tablespoons Annie’s Goddess Dressing
- 1 ½ teaspoons kosher salt
- 1/4 cup fresh lemon juice
- 1/4 cup tahini, room temperature
- 1 small garlic clove, minced
- 1 can chickpeas (15 ounces), drained and rinsed
- 2 tablespoons parsley, chopped
- Preheat the oven to 425 degrees.
- Spread eggplant cubes on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt. Toss to combine and spread the cubes evenly across the baking sheet. Bake for at least 20 minutes or until all cubes are soft.
- Once cooked, transfer the roasted eggplant to a medium bowl and add 3 tablespoons Annie’s Goddess Dressing.
- In the bowl of a food processor, blend together the lemon juice and tahini until smooth and light in color, about 3 minutes.
- Scrape down the sides of the food processor and add garlic, remaining 2 tablespoons olive oil, cumin, and ½ teaspoon kosher salt. Blend for another 2 minutes.
- Add half of the chickpeas and blend until smooth. Add the remaining chickpeas and blend until smooth. While blending, add up to 3 tablespoons of cold water until you achieve your desired consistency.
- Serve the hummus topped with the roasted eggplant and chopped parsley.