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Spiced Eggplant Hummus w/ Pita Chips

April 21, 2011

Spiced Eggplant Hummus w/ Pita Chips

I have a confessions to make, it’s nothing too horrible or at least I don’t think so but, I’m pretty sure I am addicted to hummus. Honestly I could eat bucketful’s of this stuff!! And luckily making your own homemade hummus is a cinch and it tastes far better than any store brought packaged hummus.

The beauty of preparing homemade hummus is that you can add different ingredients, spices and flavours to mix it up. Being a huge fan of eggplant and living with one who isn’t (grr), I am always looking for ways we can both enjoy them. Roasted eggplant is so delicious especially with curry spices and makes an amazingly delicious and rich tasty hummus, that even non-eggplant eaters will enjoy :)

We used a really flat lavish (rye wrap) bread to make the pita chips but tortillas or pita bread would work just as well. After a few sort minutes in the oven they curl up and go ultra crispy, the perfect healthy and low fat chip to enjoy with this delicious hummus.

It’s the start of the Easter break tomorrow and for many of us that means time spent with family and friends. This quick and simple little vegetarian recipe is just the thing to whip up for guests to enjoy. Or if your like me you may struggle not to simply keep it all to yourself, enjoy! And have a wonderful Easter everyone!!

Preparation time: 40mins // Serves 6 as a snack or starter

Spiced Eggplant Hummus

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  • 1 medium eggplant (approx. 360g/12oz)
  • 2 tbs peanut oil
  • 1 tbs good quality curry powder
  • ½ tsp paprika
  • 10-12 curry leaves
  • 1½ cups chickpeas (cooked or tinned)
  • 2 tbs tahini
  • 1 lemon, juice only

Pita Chips

  • 3-4 rye wraps (lavish bread), pita bread or tortillas

Preheat the oven to 200°C/392°F

Slice the eggplant in half and then into half rounds about 2cm (3/4 inch) thick. Toss the sliced eggplant with the oil, spices and curry leaves. Arrange the eggplant on a large roasting tray and cook in a hot oven for 25-30 minutes, tossing the tray occasionally, until the eggplant is soft and golden. Remove from the oven and allow to cool.

Combine the roasted eggplant, chickpeas, tahini and juice of 1 lemon in a food processor. Process until smooth adding a little more peanut oil if the mixture is too dry, season with salt and freshly cracked pepper to taste.

To prepare the pita chips slice them into oddly shaped triangles and arrange in a single layer on a baking tray. Place in a hot oven for 3-5 minutes watching carefully to make sure they do not burn. The chips are ready when they have curled up and are crisp.

To serve the hummus spoon into a serving bowl drizzle with a little olive oil and sprinkle with a little sumac or paprika if desired. Serve with the pita chips straight from the oven.

A nice healthy vegetarian recipe perfect for snacking or entertaining!!

Spiced Eggplant Hummus w/ Pita Chips

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  • Jenné @ Sweet Potato Soul April 21, 2011 at 11:31 am

    Oh, this looks delicious! I LOVE ordering hummus and baba ghanoush at restaurants then mixing the two together. This recipe is one of the first I’ll try when I’m not 100% raw anymore.
    I’m glad you want to start sprouting again. I’m looking forward to the recipes: )

  • sally April 21, 2011 at 2:31 pm

    I love hummus too, but I’ve actually never made it at home. This seems like a great recipe to start with!

  • Irene April 21, 2011 at 7:06 pm

    Looks soooo yummy! Do you keep the “peel” on the eggplant when you mash it up? LOVE your website and all the wonderful food you share :)

  • marly April 22, 2011 at 7:33 am

    This looks like a combination between hummus and baba ganush (which I’m sure I didn’t spell right). Looks utterly delicious and I’ve now added eggplant to my next trip to the grocery store. Buying chickpeas is almost like bananas for us – it’s a require thing to pick up every time we go. Love this recipe!

  • Maria @ Scandifoodie April 22, 2011 at 8:59 am

    Yum I love chickpeas, this sounds so delicious! I want to try making this very soon!

  • Sylvie @ Gourmande in the Kitchen April 22, 2011 at 10:50 am

    I’ve never had a curried hummus before, that sounds fantastic. I love how versatile hummus is, it’s one of my favorite dips.

  • Sonia | Food Obsessed April 22, 2011 at 12:46 pm

    That looks GOOD! I’ve been craving hummus like crazy for the last couple of days. I feel this recipe will get tested in a nearby kitchen pretty soon!

  • Corina April 23, 2011 at 5:54 pm

    I love eggplant but my husband doesn’t so I’m always trying to disguise it just enough so that he’ll like it. We both love houmous so this’ll be another way for me to try and con him into eating it. Sorry, convince him that he likes it really.

  • Xiaolu @ 6 Bittersweets April 25, 2011 at 5:25 am

    Mmm like a mix of hummus and baba ghanoush! Love it — looks so yummy.

  • chow vegan April 26, 2011 at 11:14 am

    We can start a hummus addiction support group. :-) I love hummus! I haven’t tried making it at home yet but I’m sure it’s way better than anything store bought. Thanks so much for the recipe! It looks delicious!

  • Jennifer (Delicieux) April 27, 2011 at 12:17 pm

    This looks delicious Trudy!! I love hummus, and I love the idea of a spiced one, it sounds even better than normal hummus, which I didn’t think possible.

  • Trudy ~ Veggie num num April 28, 2011 at 10:59 am

    Thank You Lovely Peoples!!

    Irene, I didn’t bother peeling the eggplant as I kind of like the little bits of soft skin that give lovely colour, taste and texture to the hummus but, by all means, peel them if you prefer :)

    Corina I am on the same mission, to convince Cam he loves eggplant as much as I! Good Luck 😀

  • Tiff @ Love, Sweat, and Beers May 12, 2011 at 4:16 am

    Yum! Both the food and your photos are great. I love me sum hummus. :)

  • Seraphina May 18, 2011 at 4:36 pm

    Oh thank goodness.. I always wondered if it was normal for me eat hummus straight out of my jar with a spoon and finish about half of it on my own.

    This looks really good too :) How long will it keep in the fridge, covered?

  • Trudy ~ Veggie num num May 19, 2011 at 2:04 pm

    I love me hummus too Tiff 😀

    Ha-ha Seraphina that scenario sounds all too familiar to me!! The hummus should keep for up to 4 days covered in the fridge; that is of course providing it lasts that long :)

  • ginger June 22, 2011 at 12:23 am

    I’ve been told by an Eastern restaurent that why their hummus tasted so good is that they make it with fresh, raw chickpeas (soaked) and not the tinned (ugh!) or cooked ones, but even simmering your own would be better than tinned.
    I like hummus plain, unadulterated with spices, peppers, etc.
    But maybe I should experiment and change my mind.

  • ginger June 22, 2011 at 12:25 am

    Nobody has come up with an explanation as to why it’s addictive.

  • Hannah-lyz October 1, 2011 at 10:13 am

    Ooooh now this looks devine! I have a rather strange boyfriend.. he dislikes chickpeas – yet loves hummous. Despises Avacado – yet loves Guacamole. And really hates Aubourgine (eggplant) … So i’ll have to see if this is a way i can win him around! How can anyone dislike eggplant? Wish me luck! x

  • Catherine November 10, 2011 at 4:06 am

    Yum! Hummus is a food group for me (I mean, homemade hummus is easy, budget-friendly and a relatively good source of protein). I also love eggplant (although strangely have never been a huge fan of baba). I usually do my eggplant-chickpea combo as a stew with roasted red peppers, and a cuminy tomato sauce, but this looked too tasty to pass up!

    I didn’t have curry leaves or peanut oil, so I used vegetable oil and just the curry powder. Also, I added salt. The curried eggplant with the chickpeas and tahini was tasty (yes, I had a spoonful before I put it in the blender); however, I found that the lemon overpowered things a bit. The lemon I used was big and the eggplant was pretty small…but still, I’d recommend adding the lemon in little by little tasting as you go.

    I’ve recently taken to eating my hummus with a celery seed tortilla/roti. Celery seed has a pretty good dose of iron and calcium, and I’m always trying to make sure I get enough of those two. And homemade yeast-free pan-cooked flatbread is the easiest thing ever and oh so good.

  • Lucila November 24, 2011 at 11:52 am

    Nice. I’m licking it off my lips as I type.
    I accidentally roasted my eggplant whole and plain (as I’ve previously done for unspiced baba-hummus), so I fried it in hindsight in the oil and spices. Still yummy, and possibly quicker? You left the curry leaves in too, right?
    Celery seed roti – would love a recipe for that!