Roasted Eggplant Hummus

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Roasted Eggplant Hummus

Go ahead and try this Paleo appetizer!  You will just love it...   Dip anyway you like...  (I love to dip with fresh cucumber slices)



  • 1 large eggplant, cut in half the long way
  • 2 tablespoons extra-virgin olive oil plus more for drizzle
  • 1 teaspoon sea salt plus more
  • 1/2 teaspoon freshly ground pepper, plus more
  • 1 whole garlic, roasted
  • 1/3 cup fresh flat-leaf parsley, packed
  • 2 limes, juiced
  • 1/2 teaspoon lemon zest
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 14 teaspoon cayenne pepper


  1. Preheat oven to 450 degrees F.  Line a baking sheet pan with foil or parchment paper.

  2. Place eggplant halves on baking sheet facing flesh up and drizzle with olive oil and then season with  salt and ground black pepper.  

  3. Take your garlic clove and cut the top off and wrap in aluminum foil and place on the baking sheet.  Roast both for 25 minutes.  Remove pan and take eggplant off and set on a work board to cool.  Put garlic back in the oven for an additional 20 minutes.

  4. Scoop out the flesh of the eggplant and place in a food processor.  Scoop out the garlic into the mixture then toss in parsley, lime juice, zest, cumin, onion powder and cayenne.  Pulse until a nice dip consistency.  I like it a little chunky!

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