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Hummus with Roasted Eggplant

Take your hummus game to the next level by adding a rich roasted eggplant topping.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: dairy free, gluten free, party food
Servings: 6 servings
Author: Sarah


  • 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.


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.