Eggplant Hummus

Eggplant Hummus

Prep Time30 mins
Cook Time40 mins
Total Time1 hr
Servings: 4 servings


  • One medium eggplant
  • 1 cup cooked chickpea
  • 3 garlic cloves
  • ½ cup tahini
  • One big lemon juiced
  • 1 tsp ground cumin
  • Salt and pepper
  • ¼ cup ice water
  • Olive oil


  • Peel and slice the eggplant.
  • Salt eggplant slices on both sides and arrange in a colander to remove excess water/bitterness for 15 minutes.
  • Rinse salted eggplant slices well and dry thoroughly.
  • Fry the eggplant on both sides, and set it aside to cool.
  • Blend the chickpea, garlic, tahini, lemon juice, cumin, salt, and pepper.
  • Add the ice water, blend.
  • Add the eggplant, blend more.
  • Top with black sesame seeds, and parsley.
  • Serve with pita bread or pita chips!