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Tahini-Free Roasted Eggplant Hummus

Tahini-Free Roasted Eggplant Hummus is a rich and flavorful dip that's high in fiber and protein, tahini-free and has no added oil.
Course Appetizer, Side Dish, Snack
Cuisine Gluten-free, Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Calories 131kcal
Author Nensi Beram


  • 200 g roasted eggplant pulp
  • 200 g cooked chickpeas
  • 50 g cashews previously soak in water for a couple of hours
  • 2 cloves garlic
  • 50-60 ml lemon juice
  • salt


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.

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.

Tahini-free roasted eggplant hummus

  • Place all ingredients into a high-speed blender and process until the mixture is smooth and creamy.
  • Serve in a bowl and top with cooked chickpeas, pomegranate seeds, sesame seeds, and thyme.


Calories: 131kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 142mg | Potassium: 290mg | Fiber: 4g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg