This is not your run-of-the-mill eggplant hummus. This roasted eggplant dip features macadamia nuts making this a delicious option vegan, paleo, or keto diets. Delicious as a snack, appetizer, or inside a wrap for lunch.
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Best Eggplant Hummus Recipe - Keto, Low Carb, LCHF, Grain-free, Gluten-free, Paleo, Vegetarian, Vegan
I’m a huge fan of a good dip. Grazing is fun. This is why giraffes and gazelles spend all day doing it. Whether it’s hummus, homemade ranch, or a cheese spread, there’s nothing tastier for snacking, especially when it’s healthy!
There are millions of options for baba ganoush or hummus out on the internet, so what makes this recipe worth your time?
This version of an eggplant hummus is awesome because it’s low carb, dairy-free, paleo, and works for vegan diets too. It’s smokey, spicy, and perfect for dipping, sandwiches, or using as a sauce for grilled meat or flatbread.
This version is based on baba ganoush, a middle eastern eggplant dip, but my secret ingredient is macadamia nuts. The best part about this low carb roasted eggplant dip is that you get a texture that is much closer to hummus instead of a thin and somewhat flavorless spread.
Perfect on veggies, crackers, or pita bread, this is one version of eggplant dip that will be the life of the party. If you need something that will please many different diets, this naturally keto hummus has you covered.
How to Make Keto Roasted Eggplant Hummus
Ingredient Notes
Eggplant. Eggplant, or aubergine, is a great vegetable (fun fact: eggplant is actually a fruit) option for a low carb diet. 1 cup has roughly 2.5 grams of net carbs, making it a great alternative to chickpeas to use in this keto eggplant hummus. Look for purple, cylindrical, firm eggplant. Chinese or Japanese eggplant would not be a good substitute in this recipe.
Macadamia Nuts. Look for raw, unsalted macadamia nuts for this roasted eggplant dip recipe. Macadamia nuts are full of good, healthy fat, so they make the perfect base for a keto hummus.
Extra-virgin Olive Oil. It’s tempting to use whatever oil you have in the pantry, but because this dip is mostly raw, you want to select extra-virgin olive oil. Lighter and more flavorful than olive oil, this oil will blend nicely and complement the flavor of the eggplant. Do not use canola, vegetable, or other neutral tasting oils as they are too heavy and often processed with unsavory chemicals.
Directions
To make this low carb eggplant hummus,
Preheat the oven to 425 degrees. Cut the eggplant into large cubes and place in a large mixing bowl, drizzle with oil, and sprinkle with salt. Mix to combine. Spread out on a parchment lined baking sheet. Bake until soft and golden brown, about 20 minutes.
Place the roasted eggplant and all remaining ingredients into the bowl of your food process or high-powered blender and blend on high until smooth. Season with salt to taste. To serve, spread into a bowl and top with olive oil, fresh parsley, and crushed red pepper (optional).
Tips, Tricks, and FAQs
Do I have to soak the macadamia nuts? Macadamia nuts are really sturdy and require soaking in order to be pulverized in a blender. No one wants crunchy nut chunks in their creamy roasted eggplant hummus. If you have a high-powdered blender like a Vitamix, you can reduce the soaking time by half. But for anyone with a regular countertop blender or food processor, at least twelve hours is necessary to ensure the right consistency. Place nuts in a small bowl, cover with water, and a piece of cling wrap. Leave undisturbed on the counter.
How to Serve and Store Eggplant Macadamia Nut Hummus
After blending the ingredients into a thick, scoopable dip, you are ready to serve. This low carb hummus can be made ahead and refrigerated before serving. Once you are ready to enjoy this roasted eggplant dip, there are so many possibilities for serving.
- As a dip with your favorite raw veggies
- Scoop it up with pita chips, keto chips, pork rinds, or crackers
- Turn it into a sandwich spread in your favorite pita pocket topped with roasted red peppers, raw cucumbers, sliced red onion, chickpeas, and crumbled feta
- On top of grilled chicken
- As the base of a flatbread topped with caramelized onions, sauteed kale, and leftover rotisserie chicken
If you have any leftovers, store in an airtight container in the refrigerator for up to three days.
Other Low Carb Dip Recipes you’ll love
Roasted Eggplant Hummus
This is not your run-of-the-mill eggplant hummus. This roasted eggplant dip features macadamia nuts making this a delicious option vegan, paleo, or keto diets. Delicious as a snack, appetizer, or inside a wrap for lunch.
Ingredients
- 4 cups eggplant, chopped (about 2 medium)
- 3/4 cup macadamia nuts, soaked in water for 12 hours, drained and rinsed
- 5 tbsp extra virgin olive oil, divided
- 1/4 cup flat leaf parsley
- 3 cloves garlic
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp ground cumin
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp crushed red pepper
Instructions
Preheat the oven to 425 degrees. Cut the eggplant into large cubes and place in a large mixing bowl, drizzle with oil, and sprinkle with salt. Mix to combine. Spread out on a parchment lined baking sheet. Bake until soft and golden brown, about 20 minutes.
Place the roasted eggplant and all remaining ingredients into the bowl of your food process or high-powered blender and blend on high until smooth. Season with salt to taste. To serve, spread into a bowl and top with olive oil, fresh parsley, and crushed red pepper (optional).
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 272Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 202mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gSugar: 2gProtein: 3g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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