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    Home > Gluten-Free Vegan Recipes

    Eggplant Hummus with Za'atar

    Posted: Feb 28, 2018 ยท Updated: Aug 18, 2021

    Jump to Recipe
    Roasted Eggplant Hummus with Za'atar Spice Mix - HolyCowVegan.net

    This recipe for roasted eggplant hummus with za'atar, a middle eastern spice mix, is a delicious spin on everyone's favorite dip. The golden, richly flavored roasted eggplant blends perfectly with the sumac and oregano in the za'atar, and a dollop of yogurt adds creaminess. Serve with pita or any chunky flatbread or crudites. A vegan, soy-free, nut-free and gluten-free recipe.

    Top shot of Roasted Eggplant Hummus with Za'atar Spice Mix in a black bowl against a gray background and with two spoons - HolyCowVegan.net

    Everyone has a favorite hummus recipe, and today, I want to share mine with you.

    Front shot of Eggplant Hummus with Za'atar in a bowl with limes, paprika and yogurt scattered over it. - HolyCowVegan.net

    I make hummus several times each week, always mixing it up with beans and vegetables and seasonings I have on hand. They are all delicious, but I am happiest when I make this, my Roasted Eggplant Hummus with Za'atar.

    I have made this recipe so many times now, I can make it blindfolded, although probably not a great idea, that. It does take a little more work than making your plain old hummus in that you have to roast the eggplants, but all I do is cut a large eggplant in half, put it cut side down on a foil-lined baking sheet, and pop it in my toaster oven for 30 minutes at 450 degrees. The eggplant roasts up all lovely and golden, and I can scoop out the creamy flesh and pop it into the blender with the other ingredients. In seconds, I am all set to tuck into a silky, delicious, flavorful hummus.

    Although I used the large, bulbous globe eggplant in this recipe, you can use any kind. In fact, I prefer making it with the slender, thin-skinned Japanese or Chinese eggplants. When I use those, I roast them up in the toaster too, checking after 20 minutes to see if they are done, and then toss them into the blender, skin and all.

    Close-up view of a bowl of Roasted Eggplant Hummus with Za'atar - HolyCowVegan.net

    I don't add any olive oil to this recipe, because, frankly, it doesn't need it. While there's no denying olive oil adds great flavor to hummus, there's already so much going here flavor-wise with the eggplant and the za'atar, it'd be a bit like gilding the lily. Plus, bonus, you save on the fat calories.

    I make a meal of this Roasted Eggplant Hummus sometimes, when I am in the mood for some body-temple food. It's got beans and veggies, and with whole-wheat pita, it makes a filling, nutritious meal.

    To add some extra creaminess to this hummus, I add another ingredient that goes fabulously with all things middle eastern, and especially with eggplant and za'atar: yogurt. Use the non-dairy kind, of course. I use cultured cashew yogurt that I make myself. If you want to keep this nut-free, use coconut or soy yogurt. You can also just skip it and still have an amazing hummus to tuck into.

    ***

    Try these recipes next:

    Roasted Eggplant Soup with Za'atar

    Eggplant in Peanut Curry Sauce

    Baked One-Pot Chickpea Curry

    Vegan Moroccan Lentil Stew

    Spicy Sour Smashed Chickpeas

    ***

    Rpasted Eggplant Hummus with Za'atar Spice Mix - HolyCowVegan.net

    Rpasted Eggplant Hummus with Za'atar Spice Mix - HolyCowVegan.net

    Roasted Eggplant Hummus with Yogurt and Za'atar

    This recipe for roasted eggplant hummus with za'atar, a middle eastern spice mix, is a delicious spin on everyone's favorite dip. The golden, richly flavored roasted eggplant blends perfectly with the sumac and oregano in the za'atar, and a dollop of yogurt adds creaminess. Serve with pita or any chunky flatbread or crudites. A vegan, soy-free, nut-free and gluten-free recipe.
    5 from 3 votes
    Print Recipe Review Recipe
    Course: Appetizer/meal
    Cuisine: Middle Eastern Fusion
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Roasted eggplant hummus with yogurt and za'atar
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Servings: 8 servings
    Calories: 130kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • 30 oz chickpeas (about 2 cups cooked chickpeas)
    • 1 large globe eggplant (or 4 Chinese or Japanese eggplants, cut lengthwise into halves)
    • 2 teaspoon za'atar spice mix (you can also substitute with a mix of sumac and oregano, or just use oregano)
    • 2 tablespoon tahini (sesame seed paste)
    • 2 tablespoon vegan yogurt
    • 1 teaspoon cayenne (or paprika)
    • 3 cloves garlic (smashed and chopped)
    • Juice of two limes
    • Salt to taste
    Prevent your screen from going dark

    Instructions

    • Preheat the toaster oven or a regular oven to 450 degrees F. Place the eggplants, cut side down, on a foil-lined baking sheet and bake 20-30 minutes. The globe eggplant will need all 30 minutes but if using Chinese or Japanese eggplants, start checking after 15-20 minutes. The flesh should be completely cooked and a fork pierced through the center should go in without resistance.
    • Once the eggplants are cool enough to handle, scoop out the creamy flesh and toss into the blender with all remaining ingredients. If using Chinese or Japanese eggplants, you can add the skin as well for an even smokier flavor.
    • Blend until very smooth. This will work better in a high-powered blender. I like my hummus really smooth, but if you like it with more texture, you could do this in a food processor as well. If the blender blades refuse to move, add a touch of water or the chickpea brine.
    • To serve, scrape the hummus into a bowl, scatter on some za'atar and paprika, yogurt, or stir in some whole chickpeas for more texture. Serve with pita or another flatbread.

    Nutrition

    Calories: 130kcal | Carbohydrates: 20.7g | Protein: 6g | Fat: 3.6g | Potassium: 453mg | Fiber: 8.6g | Calcium: 50mg | Iron: 2.3mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Anonymous

      March 02, 2018 at 7:09 pm

      5 stars
      Thank you for the recipe. I made it today and it was super delicious.

      Reply
      • Vaishali

        February 19, 2019 at 5:43 pm

        Glad you enjoyed it!

        Reply
    2. Susan

      March 01, 2018 at 8:05 pm

      5 stars
      I tried this last night with Chinese eggplants. I added them skin and all, just like you said, and I didn't have za'atar so used only oregano, a lot of it. It was AMAZING. Couldn't stop eating it. Thanks for another fab recipe.

      Reply
      • Vaishali

        March 01, 2018 at 8:05 pm

        Awesome, so happy you tried! ๐Ÿ™‚

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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