Eggplant Hummus Rounds
This is the perfect vegan party food! It's crispy, creamy, juicy and oh so flavorful! Roasted eggplant topped with creamy hummus, pomegranate seeds and dukkah = perfection!
It's party time!! I love making savory appetizers for friends and family and these eggplant hummus rounds are incredibly delicious! Crispy roasted eggplant slices topped with creamy hummus, fresh juicy pomegranate seeds and dukkah - what more could anyone want?
To me, eggplant is one of those severly underrated vegetables. I absolutely LOVE eggplant but the rest of my family is sort of meh about it. I read the other day that there are different types of the regular eggplant (the one with the dark purple skin). Apparently there are female and male versions. Who knew?! Eggplants have a dimple at the blossom end and this dimple can either be very round (male) or oval (female) in shape. Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants. So maybe from now on I'll check the bottom end!
This recipe came to me when I was thinking about my husband's birthday which is coming soon (and for which I want to make great food). I love finger food for a party and I love semi-healthy appetizers so this is both! Plus we had a lots of eggplants in the fridge that I wanted to use...
Chickpeas are such a fantastic and affordable way to add protein to a meal! We've always got a few cans in our pantry because they're delicious, super versatile and can be kept for a long time. What's your favorite way to prepare chickpeas?
The important thing for a super creamy and fluffy hummus is the use of aquafaba. You don’t need the extra oil and it gets soooo creamy! Aquafaba is the liquid that the chickpeas are cooked in. So when you drain the can of chickpeas, just remember to keep the liquid. It couldn’t be easier!
And for textural reasons (and yes, for flavor too of course), I topped these eggplant hummus rounds with juicy pomegranate seeds. It's one of the few fruit that my 6 year old really likes! And I also added dukkah! Since I recently started to make my own dukkah mixture, I love using it on many of my dishes - please pretty please make some if you haven't already! It's so good on ... anything actually! I love sprinkling dukkah on bread with oil or butter, on soup, on salads, on anything!
Will you make this delicious appetizer soon? Or how about my Gluten-free Seed Crackers?
This is the perfect vegan party food! It's crispy, creamy, juicy and oh so flavorful! Roasted eggplant topped with creamy hummus, pomegranate seeds and dukkah = perfection!
- 2 large eggplants (ca. 700g)
- 1.5 tablespoon olive oil
- 1/2 teaspoon salt
- 1 can chickpeas (keep the aquafaba)
- 1/4 + 1/8 cup aquafaba
- 2 tablespoons tahini
- 1/2 teaspoon salt
- 1/4 teaspoon garlic granules
- 1/4 cup pomegranate seeds (or more if desired)
- 1 tablespoon dukkah (see notes)
Pre-heat the oven to 180°C (356°F). Cover a baking tray with parchment paper.
Cut off the top and bottom of the eggplants. Cut into 1/4 inch slices and brush both sides with olive oil. Sprinkle with salt.
Put them on the baking tray but make sure they don't overlap. I needed to roast them in two batches since they didn't all fit onto the baking tray.
Roast at 180°C (356°F) for 40 minutes. Remove them from the oven and let them cool off for 10 minutes on a cooling rack.
In the meantime, add the chickpeas, reserved aquafaba, tahini, salt and garlic granules to a blender and blend until all is smooth and creamy.
Fill the hummus into a piping bag (I used a star shaped tip but you can use whatever you like) and pipe onto the eggplant slices. Top with pomegranate seeds and dukkah. Enjoy!
Serving size: this makes about 20 slices of eggplant. I calculated 4 per person so it's enough for 5 people as a snack or fingerfood at a party.
Dukkah: here is my version!
