Easy eggplant hummus recipe (no tahini!)

Tahini-Free Roasted Eggplant Hummus is a rich and flavorful dip that’s super easy to make and it tastes amazing. It is high in fiber and protein, tahini-free, and has no added oil.

You can serve it with buckwheat seed bread, grilled naan or pita bread, roasted vegetables, homemade crackers, or simply eat it with a spoon.

This recipe is vegan, gluten-free, soy-free, and grain-free.

If you fancy different flavors, check out Roasted Red Pepper Hummus, Purple Sweet Potato Hummus, and Oil-Free Roasted Beet Hummus.

Meet the ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Cooked chickpeas (see How to cook chickpeas)
Roasted eggplants (see How to roast eggplants)
Cashews
Garlic
Lemon juice
Salt

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Soaking cashews: Put cashews in a bowl and add enough water to cover. Soak at room temperature for a couple of hours. Drain and thoroughly rinse the soaked cashews.

Step 1

Place all ingredients into a high-speed blender and process until the mixture is smooth and creamy.

Step 2

Serve in a bowl and top with cooked chickpeas, pomegranate seeds, sesame seeds, and thyme.

Tips and how-tos

Chickpeas are usually sold dried or cooked in a can. I prefer to use the dried ones and cook them myself (see How to cook chickpeas below) but if you don’t feel like cooking, just use canned chickpeas for this recipe.

If you are using canned chickpeas, drain and rinse them with water to cut the sodium content by almost a half.

How to cook chickpeas

Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.
Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.
It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.
Keep cooked chickpeas in the fridge for 3-4 days.
And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.

How to roast eggplants

Wash eggplants well and pat them dry with a dishtowel (I used 4 Italian eggplants).
Cut them in half lengthwise and lay in a single layer on a baking sheet.
Roast in the oven for 40-55 minutes or until golden and a fork can easily pierce the flesh. The time will depend on the size of eggplants.
Remove from oven to cool.
Scoop out inside of eggplant, leaving the skin behind.

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