Grilled Eggplant and Olive Hummus

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 2 cups of hummus 1x


  • 2 small eggplants sliced into thin rounds
  • 4 tablespoons extra virgin olive oil
  • 3 cloves of garlic
  • 1 1/2 tablespoons of tahini
  • 3 tablespoons of sour cream
  • 1/4 cup of kalamata olives pitted
  • 1 squeeze of fresh lemon juice
  • pinch of paprika
  • 1 tablespoon of fresh chopped parsley
  • 1 tablespoon cracked sea salt
  • 1 tablespoon fresh cracked black pepper
  • 3 pieces of small pitas


  1. Take eggplant rounds and put into a large bowl.
  2. Add 2 tablespoons of olive oil, 2 cloves of garlic, 1/2 tablespoon of sea salt, and 1/2 tablespoon of black pepper, toss well and let marinate for about 10 minutes.
  3. Heat up barbecue to about 400° F, place a grill sheet on grill and heat for about 10 minutes.
  4. Place eggplant and whole garlic on the grill sheet and cook for about 5 – 8 minutes a side till nice grill marks form.
  5. Place back in bowl with marinade oil and toss once more.
  6. Turn off barbecue and put some pita bread on the grill just to warm it a bit.
  7. In a food processor toss in eggplant, grilled garlic, remaining olive oil, sour cream, tahini, salt and pepper and last of all the kalamata olives.
  8. Process till it becomes nice and smooth, add last remaining piece of raw garlic and just a squeeze of lemon juice, and pulse once more ensuring the garlic is well blended and mixed with the puree.
  9. Place Hummus in a bowl, dust with some paprika and fresh chopped parsley.
  10. Take pita off grill and cut into wedges and place on side of bowl.
  11. Now it’s time to taste. Enjoy!


  • Serving Size: 4 servings
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