Total Time
Prep 5 mins
Cook 40 mins

This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed.

Ingredients Nutrition


  1. Pre-heat the oven to 400°F.
  2. Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
  3. If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
  4. Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
  5. If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.


Most Helpful

very good. i added roasted garlic, bell pepper and onion and also lemon zest and a few jalapeños for heat and it is great. love it with veggies.

Emily P. October 04, 2016

Made for PAC 2010. Excellent. I made the whole recipe as I gave the leftovers to my friend who was traveling back to the east coast of FL tonight. We had it for a late lunch/early dinner, but he will be in a hotel room tonight before flying home tomorrow so I thought he may want a snack. No complaints. Turned out great. When mixing blending the eggplant I used just a tablespoon or so of vegetable broth. I had some open in the fridge so it worked fine. I did drizzle with some good olive oil at the end and also garnished with toasted pine nuts and paprika and a teaspoon of fresh chopped basil. It looked pretty. Sorry, I'm not a picture taker, my apologies. A a nice simple dip. Served with pitas, some fresh, some toasted for a mix and some triscuits I happen to have on hand. Tasty tasty! Thx for sharing and very easy. Kim

SarasotaCook April 21, 2010

This is very good! I halved the recipe and used one 9.5 oz graffiti eggplant and a 7.75 oz can of chickpeas. I accidentally added more lemon juice but I think I would like even more than the extra 1.5 tsp I added. Otherwise, I thought this was great! I did add a drizzle (maybe 1-2 tsp) of olive oil to help thin out a little (as well as a little drizzle on top!) Thanks for sharing your recipe!

flower7 April 16, 2010

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