Vegan eggplants hummus spread

Vegan Roasted Eggplants Hummus

vegan eggplants hummus spread

Just like any hummus, this spread is perfect to eat by itself, or as a spread in your favorite sandwich.

I love this recipe because it is packed with nutrients, while still delivering amazing taste. My son will not eat eggplants any other way, but he loves munching on this hummus. Purple Wildflour Vegan Bakery

Eggplants are a very nutritious addition to your food routine, they provide a good amount of fiber, vitamins and minerals in few calories. Eggplants are high in antioxidant properties that can protect against cellular damage. Eggplants are also known to reduce blood sugar levels.

Tahini is highly, highly nutritious, it is rich in healthy fats, vitamins, and minerals. Tahini is also full of antioxidants, has anti-inflammatory properties, and is also known for help with prevention of diabetes. 
 Purple Wildflour Vegan Bakery


  1. Try mixing it up with 3 tbsp of vegan yogurt, and you get a really flavorful eggplant tahini dressing for a green salad. 
  2. To save some of the eggplant's texture, blend one of the eggplants along with the rest of the ingredients. Use a fork to mash the second eggplant, and add to the rest of the hummus.


Purple Wildflour Vegan Bakery
Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking... 

Recipe's song:

When I made this recipe, for some reason, I was enjoying this jem of a song.

Send Me on My Way by Rusted Root. 

Purple Wildflour Vegan Bakery

Let's start:

Prep time: 10 min.
Roasting time: 1 hour.
Difficulty: simple
Servings: 1 container (6 ppl).

vegan eggplants hummus spread

Tools: Ingredients:
  1. Roast the eggplants: Preheat oven to 400 F. Wash the eggplants well and let them dry.
  2. Prepare a roasting pan with a crumpled baking paper inside (the wrinkles in the paper will catch most of the liquid that will come out of the eggplants).
  3. Remove the roasted eggplants when they are soft to touch. carefully (it is hot) remove the eggplant's skin.
  4. Place the 'meat' of the eggplants in the food processor. Add all other ingredients and blend well, until smooth.
  5. If the hummus is a little thick, add a tbsp of water.
  6. Taste and fix seasoning.
  7. Store in a sealed container for up to 5 days.
  8. Enjoy!

Purple Wildflour Vegan Bakery

    vegan eggplants hummus spread
    Purple Wildflour Vegan Bakery
    vegan eggplants hummus spreadHave you already tried it? Go ahead, share your version with me, take a picture and tag @pwildflour
    Let me know what you think of the recipe in the comments section :)
    Purple Wildflour Vegan Bakery


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