Skip to main content

Summer Bliss: Save $150 per person, per night in Tucson

 Ends 9/30 (opens in new window)

Hummus Eggplant with Lavosh

1.5 Hours
8 People
Close-up of purple eggplants.


3 cups canned garbanzo beans
3/4 cups liquid from beans, or water
2 tsp cumin
1 tsp ground coriander
4 minced garlic
1 Tbsp rice vinegar
1/2 tsp sea salt
1/4 cup sesame tahini
1/4 cup extra virgin olive oil

Roasted Eggplant Mixture
1 1/2 cups peeled eggplant, diced into 1/2-inch pieces
1 1/2 Tbsp diced red onions
2 Tbsp diced Roma tomatoes
2 tsp fresh basil
1 Tbsp chopped fresh parsley
1 1/2 tsp extra virgin olive oil
1/2 tsp sea salt
1 tsp minced garlic
1/4 tsp freshly ground black pepper

8 1/4-oz Lavosh crackers


  1. Preheat oven to 375F.

  2. To make hummus: drain beans and reserve 3/4 cup liquid. Place beans in blender container with juice from beans or water. Add spices, garlic, rice vinegar and salt and puree until smooth. Add sesame tahini and olive oil and continue to puree. Add more liquid if too thick. Consistency should be spreadable.

  3. On a baking sheet, spread diced eggplant in a single layer and roast for 30 to 45 minutes, or until lightly browned and soft. Cool slightly. Place eggplant into a medium mixing bowl and mash the eggplant using a hand-held immersion blender. Add remaining ingredients and mix well.

  4. Serve 1 lavosh cracker with 3 tablespoons hummus and 3 tablespoons roasted eggplant mixture.


Calories 140
Protein 6g
Sodium 187mg
Carbohydrates 24g
Fat 3g
Fiber 6g
Cholesterol 00mg
Servings 8