• Susie Csorsz Brown

Grilled Zucchini + Eggplant Hummus

What happens when you take two much-maligned veggies, get them nice and toasty (okay, even a bit charred) and whirl them up in a food processor? You get some amazing, super tasty and healthy dip. Better than hummus? Probably not but I highly recommend you try it!

Grilled Zucchini + Eggplant Hummus

Servings: about 3 cups

Roasted zucchini and eggplant add amazing oomph to hummus.


1 .5 pounds zucchini and eggplant (mix; use whatever you have on hand)

2 T olive oil

salt and pepper

Aleppo pepper

4 garlic cloves, crushed

2 T lemon juice

1/3 cup tahini

1 tsp cumin

1 tsp smoked paprika

3/4 tsp Salt


Heat broiler to high. (Note: I use my toaster oven to speed this along and to also minimize heating up your kitchen.)

Take 1.5 lb green zucchini and eggplant and slice in half, lengthwise. If the seeds of either are large and watery, scrape out and discard most of the seeds from the center of each half, otherwise skip this step. Drizzle with 1-2 tbsp olive oil, season with salt and pepper and Aleppo.

Place the zucchini and the eggplant under the broiler cut side up. Broil for 10 minutes, or until just lightly charred and tender. Set aside to cool. Once veggies have cooled, place in a food processor.

While the veggies are under the broiler, combine garlic and lemon juice in a medium bowl; set aside 10 minutes. Drain through a fine mesh strainer into a small bowl and discard solids.

Add ⅓ cup tahini to lemon juice. Add cumin, smoked paprika, and salt; stir well until combined. Add up to 1/3 cup water bit by bit until creamy and smooth (don't add it all at once, or it will clump up and take much more arm strength to get smooth again).

Process veggies until smooth. Once to the texture you like, add the veggie purée to the tahini mixture; stir to blend. Taste for seasoning.

The hummus can be served immediately, or chilled to serve later. Bring to room temperature before serving. Enjoy!

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