Roasted Eggplant Hummus with Toasted Cumin

Roasted Eggplant Hummus with Toasted Cumin

Real talk here – emojis are one of the best attributes to ever appear in the smartphone world. It’s not infrequent that I’m texting half in emoji-speak, and dying in my bed from my own emoji-induced laughter.

Emojis are great, and so are the other goofs who can appreciate them as much as I do. Hopefully that’s you, otherwise you’re probably praying for my sanity right now.

Roasted Eggplant Hummus with Toasted Cumin

While I am forever anticipating the creation of a carrot emoji, I can say I frequently get down with the eggplant icon while I wait. Its purple radiance, with its bright green top, does wonders to add life to my muted text messages.

Eggplant emojis, for the win.

Japanese eggplant

You know what else is an eggplant win? When you add its roasted form to your hummus. You’ll find a recipe for that below, which is essentially a babaganoush meets hummus situation that can only be described as yum-o.

Roasted Eggplant Hummus with Toasted Cumin

By adding roasted eggplant into the chickpea mix, you create a slightly creamier spread to smear across your toasted bread or pita. I wanted to throw a little texture back in, so I toasted up some cumin seeds and added them, too. Like poppy seeds on a cracker, their small pop works well here, and really takes the spice infusion to another level. The toasty aromatics and nuttiness you derive from the whole form of cumin seed is worth the extra step.

Spread on pita with thinly sliced cabbage, spinach, and maybe some feta, too, or serve simply as is with warm, toasted bread and a drizzle of EVOO.

Roasted Eggplant Hummus with Toasted Cumin

Roasted Eggplant Hummus with Toasted Cumin

Yield: About 2 1/2 cups


  • 1 large eggplant (or several small baby eggplant), sliced
  • 5-6 lg. cloves garlic, halved
  • Extra virgin olive oil
  • 1 can unsalted garbanzo beans, rinsed and drained
  • 1 tsp. ground cumin
  • 1 Tbsp. cumin seed, toasted
  • 1/4 tsp. cayenne, plus more to taste
  • 1/2 tsp. salt
  • 1 lg. lemon or lime, juiced
  • 1/2 cup parsley
  • Fresh ground pepper


  1. Preheat oven to 375F. Line baking sheet with parchment paper. Arrange eggplant and garlic in a single layer on the baking sheet. Drizzle with olive oil and toss until veggies are lightly coated. Sprinkle with ground pepper. Bake 20 minutes, or until soft.
  2. Add remaining ingredients to a food processor. Add eggplant and garlic, once cooked. Puree until smooth.
  3. Serve with warm pita or sliced and toasted bread.


To toast cumin seeds, heat a small skillet over medium-high. Add cumin seeds, and toast until brown, stirring frequently. Remove from pan so seeds do not continue to cook.

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  • Reply
    November 10, 2014 at 11:39 am

    Beautiful dish – the photography is so alive and vibrant!

    • Reply
      Grace @FoodFitnessFreshAir
      November 10, 2014 at 6:13 pm

      Thanks! Alive food makes for alive photos 🙂

  • Reply
    Vanessa @ VeganFamilyRecipes
    November 13, 2014 at 3:11 am

    I love all kind of hummus and have had an insane amount of different kinds. I don’t think I’ve ever had eggplant hummus before though. It looks delicious and I will definitely be trying it. Such pretty pictures too 🙂

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