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.
Servings: 8 servings
- 2 15-oz cans (about 2 cups cooked) chickpeas
- 1 large globe eggplant or 4 Chinese or Japanese eggplants, cut lengthwise into halves
- 2 tsp za'atar spice mix (you can also substitute with a mix of sumac and oregano, or just use oregano)
- 2 tbsp tahini (sesame seed paste)
- 2 tbsp vegan yogurt
- 1 tsp cayenne or paprika
- 3 cloves garlic, smashed and chopped
- Juice of two limes
- Salt to taste
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.
Calories: 130kcal | Carbohydrates: 20.7g | Protein: 6g | Fat: 3.6g | Potassium: 453mg | Fiber: 8.6g | Calcium: 50mg | Iron: 2.3mg