Roasted Eggplant Hummus

Looking for a new dip to serve at mealtimes or a friendly gathering? Most dips can be heavy in calories, but the recipe below includes more fiber and vitamins/minerals with fewer calories than the traditional cheesy dip.


Roasted Eggplant Hummus*

–Serves 6 to 8



1 medium eggplant

3 Tbsp olive oil, divided

1 Tbsp tahini

2 cloves garlic

1 tsp lemon zest

1 lemon, juiced

1 can garbanzo beans, rinsed and drained

Salt and pepper, to taste

Fresh chopped parsley for garnish

Pomegranate seeds, optional for garnish



  1. Preheat oven to 420F.
  2. Cut eggplant in half. Rub the cut side of the eggplant with 1 T of olive oil and place on a roasting pan, cut side down.
  3. Roast the eggplant until the interior is tender, 25-30 minutes. Let cool.
  4. Cut the eggplant in half and scoop the inside out, tossing the skin.
  5. In a food processor, combine the roasted eggplant “meat” with the remaining 2 T olive oil and other ingredients.
  6. Puree to desired consistency and serve.


Nutrient Analysis:

Calories: 135               Total fat: 7g                Sat fat: <1 g     Sodium: 164 mg     Cholesterol: 0 mg

Total carb: 14 g           Dietary Fiber: 4 g        Sugars: 2 g      Protein: 3 g


*Recipe & photo by Chef Katie Cavuto, MS, RD, of Nourish.Breath.Thrive

*Also courtesy of Today’s Dietitian

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