Eggplant hummus

This is a super eggplant hummus recipe with sea salt and paprika that is perfect as a side dish. Nonetheless, you may also try it as a spread on top of a slice of wholegrain bread. In case you engage into fasting for the Lent or the Holy Week, this is a perfect recipe for the days you include olive oil in your diet.

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  • 400 g chickpeas, cooked
  • 3 eggplants
  • 1 onion
  • 2 cloves of garlic, smashed
  • 1 full tablespoon of tahini
  • 1 teaspoon of sea salt
  • 80 ml extra olive oil (plus some more for sprinkling)
  • 3 tablespoons freshly squeezed lemon juice
  • Paprika (optionally)


  • Preheat the oven to 180°C.
  • Prepare a large pan with parchment paper.
  • Cut the eggplants and the onion into cubes, then sprinkle them with olive oil and transfer them to the prepared pan.
  • Bake them at 180°C for 40 minutes.
  • Rinse the chickpeas in cold water and add them to a blender.
  • Add the tahini, the garlic, salt, the lemon juice and a couple of tablespoons water. Blend them altogether, gradually adding in the olive oil.
  • When all ingredients are equally distributed and the mixture is soft and smooth, put it in a plate.
  • Sprinkle on top of it some extra olive oil.
  • For extra garnishing, you may use the zest of the lemon, some chickpeas and some cubes of eggplant.

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