This Eggplant hummus, it’s a flavorful and healthy dip. The combination of chickpeas with tahini, spices and baked eggplant is so dedicates and tasty. This recipe is perfect for dinner parties, as a snack with fresh chopped vegetables or some tortilla chips.

We love this recipe because it’s so tasty. Hummus is a great source of plant-based protein. It’s a great source of vitamins and minerals like calcium, iron, zinc. Tahini in hummus is also a great source of
vitamin E.

Eggplant has a range of health benefits for our body, for instance is a great source of vitamins and minerals. Help with digestion and may improve heart health and increase brain function. This tasty vegetable is great to use in hummus and get some extra nutrition in your meal.

Preheat oven at 180 C. On baking sheet place baking paper. Eggplant cut in half lengthwise and place on baking sheet with insights down. Let it baked for 30 to 35 minutes. Then set on side and let it cool down. You can remove the skin of the eggplant with your hands before adding to your blender, or use a fork to remove the flesh from eggplant. 

Place all ingredients chickpeas, eggplant, tahini, pressed garlic, red pepper powder, turmeric, Salt & Pepper and Olive oil in a food processor and mix until you get creamy hummus. You can top it with some red pepper powder and some olive oil on top and enjoy with tortillas or fresh chopped vegetables. Enjoy!