A hummus that heals! This Healing Indian Eggplant Hummus is a perfect blend of roasted eggplant, chickpeas, and Indian spices like turmeric. It’s gluten-free, vegan, and fat-free, making it a delicious snack recipe for dipping or spreading!
Preheat the oven to 450°F to roast the eggplant. Cut the eggplant lengthwise in half, then slice diagonal slits in the flesh for easy scooping once roasted. Roast in the oven for about 20 minutes. Remove and let cool before scooping out the flesh (about 1 cup).
In a large food processor, combine the roasted eggplant flesh, chickpeas, spices, and lemon. Blend until smooth, adding a few tablespoons of water as needed to keep things moving.
Store the hummus in a closed container in the fridge for about 1 week or freeze measured out amounts in plastic baggies for easy use to defrost as needed!