"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."
Roasted Eggplant Hummus Bowl
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- Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 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
Method
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.