Eggplant Hummus

Am I the only one that is feeling an extreme effect from the Daylight Saving time change?  I’m having a real hard time being motivated after the sun goes down (which currently is around 5:00 pm).  And by "real hard time" I mean that as soon as the sun goes down, my body takes the cue that it’s time for bed.  In fact, as I write this, it is 4:04 pm and my mind is already thinking about getting into my pajamas and snuggling up to watch an educational documentary (aka Real Housewives of any zip code).  It has gone beyond the point of embarrassing to simply pathetic.  I’m hoping that I’ll eventually catch up to the rhythm of the day but I’m also thinking that I’m just getting old.  Enough about my sleep patterns, on to the recipe.

As you all know, Amber and I are obsessed with hummus.  One of my favorite types of hummus is the Eggplant Hummus at Trader Joe’s.  I can plow through one of those bad boys in a day, not to brag (I’m totally bragging).  I figured it was time to try and make my own eggplant hummus so that I didn’t have to keep making daily trips to the grocery store/be the girl buying 6 containers of hummus at a time, pretending I’m “hosting another party.”  This is my recipe interpretation of that hummus.

Eggplant Hummus


  • 1 15 oz can of chickpeas
  • 1 large eggplant
  • 2 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 2 garlic cloves, minced


1.  Preheat oven to 400F.  Cut eggplant in half, lengthwise.  Score the open side of the eggplant with 4-5 slits about 1/2 an inch deep.  Rub some olive oil (about 1 tablespoon) on the flesh.  Place eggplant flesh side down on a parchment lined baking sheet.  Roast in oven for about 35-40 minutes.  It will be ready when the eggplant begins to collapse and the bottom turns a dark brown color.

2.  Let cool for 15 minutes or until it is ready to be handled.

3.  Scoop out the eggplant flesh into your food processor.  Don’t use the skins.

4.  Add chickpeas, 1 tablespoon of olive oil, lemon juice, tahini and garlic.  Puree in food processor until the mixture is smooth.

5.  Store in an airtight container in your fridge.  Should keep for about one week (if you haven’t demolished it by then).

I would love to add some witty ending to this post but the sun just went down so it's now past my bedtime.  Night!

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