Eggplant Hummus with Roasted Cherry Tomatoes

A Collection of Delicious and Easy-To-Follow Hummus Recipes That are Perfect for any Occasion

Suggested Cookbook
A Collection of Delicious and Easy-To-Follow Hummus Recipes That are Perfect for any Occasion

Eggplant Hummus with Roasted Cherry Tomatoes Recipe

This recipe for Eggplant Hummus with Roasted Cherry Tomatoes is a delicious spin on traditional hummus. The roasted eggplant adds a creamy texture, while the cherry tomatoes add a sweet burst. This recipe is ideal for a party or as a light snack.

Ingredients

To taste, season with salt and black pepper
1/4 teaspoon salt
1/4 cup tahini
1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon cumin
1 tbsp olive oil
1 can (15 oz) chickpeas, drained and rinsed
2 garlic cloves, minced
1 medium roasted eggplant
1 pint cherry tomatoes, halved
1/4 teaspoon smoked paprika

Time Needed

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes

Instructions

Preheat the oven to 400°F.
Place the eggplant cut-side down on a baking sheet and cut-side up.
Cook for 30 to 40 minutes, or until the eggplant is very soft.
Remove the eggplant from the oven and set aside for a few minutes to cool.
Remove the skin and scoop out the flesh.
Combine the roasted eggplant, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, smoked paprika, and salt in a food processor.
Process until the mixture is smooth and creamy.
Refrigerate the hummus in a bowl until ready to serve.
Roast the cherry tomatoes while the hummus cools.
Toss the cherry tomatoes with olive oil, salt, and black pepper in a mixing bowl.
On a baking sheet, arrange the cherry tomatoes in a single layer.
Cook for 15 to 20 minutes, or until the cherry tomatoes are soft and slightly caramelized.
Remove the cherry tomatoes from the oven and set aside for a few minutes to cool.
Serve the eggplant hummus with the roasted cherry tomatoes on top.