Roasted Eggplant Hummus/Babaganoush

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Preheat the oven to 400°. Prick the eggplants a few times with a fork and coat them in a bit of olive oil. Roast for 30 minutes (turning every 10 minutes) until they are tender. Cool before proceeding to the next step.

Peel the eggplants and remove the stem. In a food processor, puree the eggplants until smooth. Add in garlic, tahini, turmeric, salt, and pepper. Puree until combined. While the food processor is running, drizzle in 1 tablespoon of olive oil until combined. If you prefer a creamier hummus, add in 1/4 cup plain greek yogourt.


  • 3 small eggplants (or 1 large)
  • 1/4 cup tahini
  • 2 teaspoons minced garlic
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon olive oil


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Recipe Comments

Comments (5)

  1. posted by Becca on July 15, 2011

    This looks delicious. Thanks for sharing! I have some eggplant in the garden that can be put to work on this immediately. :)

  2. posted by Melanie on June 6, 2012

    Thanks for your recipe. That was so easy to make and delicious!!!

  3. posted by jshanks on June 9, 2012

    This was tasty, and we were excited to have hummus, even going paleo. Added a little bit of lemon juice.

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