Inspired by a discontinued Trader Joe's favorite, this homemade eggplant hummus recipe is creamy, flavorful, and makes enough to last for days. It features roasted eggplant, chickpeas, tahini, and a surprising hint of pomegranate juice.
To make the hummus creamier, cook 3 cups of rinsed (no salt added) chickpeas on the stove in water for about 20-30 minutes, then drain the water. Roast 1/2 large eggplant in the oven with balsamic vinegar and a bit of garlic powder at 450°F (232°C) until soft, approximately 20-30 minutes. Once cooked, scoop the soft flesh out of the skin. Add all ingredients (cooked chickpeas, roasted eggplant flesh, 3/4 cup creamy tahini, 1/4 cup water, 4 tbsp pomegranate juice, the juice of 2 large lemons, 2-3 tsp garlic powder, and 1.5-2 tsp salt) to a blender or food processor and blend until smooth. Taste and adjust seasonings as needed. Enjoy!
