Eggplant hummus: classic recipe and 2 you didn’t know

Do you want to try a different hummus? I propose three Muttabal recipes, which is nothing more than aubergine hummus.

We normally eat chickpea hummus , but this cream can be made with a lot of ingredients. For this article I have rescued three recipes from Muttabal , which is nothing more than aubergine hummus . I had them saved for when the season came, so now is the time to share them. Check out more articles on our site.

There are three fairly simple and healthy proposals that will provide you with fiber , protein, vitamins (A, C and B), minerals (magnesium, calcium, potassium and iron) and very few calories (aubergines only provide 25 calories per 100 grams of product ).


Guy:Appetizer / Accompaniment

Like the chickpea hummus, the eggplant hummus contains tahini. You can buy the paste already prepared but if you prefer to make it yourself, you just have to toast some sesame seeds, add a dash of olive oil and blend with the blender.


  • Two large aubergines
  • The juice of one lemon
  • One garlic clove
  • Two teaspoons tahini paste
  • Shall
  • Pepper
  • virgin olive oil
  • A tablespoon of sweet paprika.

Preparation methods

  • The first thing is to preheat the oven to 200 ° C.
  • Next, wash the aubergines and make a couple of X-shaped cuts on each one.
  • Bake for 40 minutes. Be careful so that the skin does not burn.
  • Once ready. chop them and put them in the blender glass. Season with salt and pepper to taste, add the lemon juice, garlic, tahini and a drizzle of olive oil. Shred.
  • Pour into a bowl and top with an emulsion of olive oil and paprika. I also like to add some chopped black olives.
  • Accompany with pita bread or spikes.

Preparation time: 60 minutes


Guy:Appetizer / Accompaniment


  • 2 eggplants
  • 200 grams of cooked chickpeas
  • 5 pieces of dried tomatoes
  • 2 garlic
  • fresh basil
  • 1 dessert spoon of sesame seeds
  • 1 tsp cumin
  • The juice of half a lemon
  • Shall
  • Olive oil

Preparation methods

  • As we have done in the previous recipe, the first thing is to put the aubergines to bake. But this time we will also put a couple of peeled garlic cloves.
  • While they are roasting, we can prepare the hummus with the rest of the ingredients. To do this, we put the rest of the ingredients in the blender glass, except for the olive oil. We beat and reserve.
  • When the aubergines and garlic are ready, add them to the previous puree (only the meat of the aubergine) and beat again, but this time we add the olive oil little by little, so that it emulsifies.
  • The ideal is to prepare this eggplant hummus with enough time so that it rests in the fridge for at least an hour.
  • When serving, you can decorate with a little paprika and some sesame or chia seeds.

Preparation time: 50 minutes


Guy:Appetizer / Accompaniment


  • 1 kg of aubergines
  • 170 grams of pistachios
  • 1 onion
  • 1 clove garlic
  • Turmeric (ideally a fresh root)
  • Shall
  • Black pepper
  • Olive oil
  • The juice of half a lemon

Preparation methods

  • This time we are not going to bake the aubergine, but we will cut it into cubes and sauté it in a pan with a couple of tablespoons of olive oil and the finely chopped onion.
  • Season with salt and let them cook.
  • Meanwhile, we will take the opportunity to peel the pistachios and remove the remaining skins.
  • Drain the water that the aubergines have released and put the meat together with the onion in the blender glass.
  • Add the turmeric, the garlic clove and the lemon juice. We crush.

Preparation time: 30 minutes

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