Roasted Eggplant Hummus Bowl

"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."
-- @salt_jar
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  • Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 4-6

Recipe Card


  • 1 medium eggplant, diced into ½-inch cubes
  • 4 tablespoons olive oil, divided
  • 3 tablespoons Annie’s Goddess Dressing
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup lemon juice
  • 1/4 cup tahini, room temperature
  • 1 small garlic clove, minced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons parsley, chopped


  • Step 1

    Preheat the oven to 425ºF.

  • Step 2

    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.

  • Step 3

    Once cooked, transfer the roasted eggplant to a medium bowl and add 3 tablespoons Annie’s Goddess Dressing.

  • Step 4

    In the bowl of a food processor, blend together the lemon juice and tahini until smooth and light in color, about 3 minutes.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    Serve the hummus topped with the roasted eggplant and chopped parsley.

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