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Bowl of BBQ grilled hummus
Smoky and creamy grilled hummus BBQ style

Smoky Grilled Eggplant Hummus

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
This isn't your average store-bought dip. It's where hummus meets baba ganoush at the BBQ altar. Grilling the eggplant turns the flesh into a smoky, creamy pulp that, when blended with chickpeas, creates an incredibly rich, earthy dip. The BBQ sauce adds a distinct American twist that will have everyone asking for the recipe.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 255 kcal
🌍 Cuisine Middle Eastern / Fusion

Ingredients

Equipment Needed

  • Grill
  • Fork (for piercing)
  • Aluminum foil
  • Food processor or immersion blender
  • Lemon juicer

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Preheat grill to high. Pierce the eggplant all over with a fork.

Tip: Piercing allows steam to escape, preventing the eggplant from exploding under pressure.
2 ✓

Place the whole eggplant on the grate. Grill for 15-20 minutes, turning occasionally, until the skin is completely charred and collapsed, and the inside is soft.

Tip: The charring of the skin imparts that signature smoky flavor to the flesh.
3 ✓

Remove from grill, wrap in foil for 10 minutes to steam, then cut in half and scoop out the creamy flesh.

Tip: Steaming makes the flesh ultra-tender and helps the skin peel away easily.
4 ✓

In a food processor, combine chickpeas, tahini, garlic, lemon juice, spices, and the scooped eggplant.

Tip: Roughly chop the garlic beforehand to ensure no large raw chunks remain.
5 ✓

Process while slowly drizzling in the olive oil and BBQ sauce until silky smooth.

Tip: Adding oil slowly helps create a stable emulsion, resulting in a creamy, airy dip.
6 ✓

Taste and adjust texture with a splash of ice water or more lemon juice if needed.

Tip: Chickpea starch thickens as it cools, so keep the dip slightly thinner than desired while warm.
7 ✓

Serve drizzled with olive oil and dusted with paprika.

Recipe FAQ

Why is the eggplant bitter?
Older varieties can be bitter, but grilling and smoke usually mask this. If worried, salt the flesh before using.
I don't have tahini. What can I substitute?
Toasted sesame seeds with a little sesame oil, or peanut butter in a pinch (though this changes the flavor profile).
The dip is too thick.
Add ice water one tablespoon at a time. Cold water helps fluff up the emulsion, making the result creamier and lighter.

Ingredients

  • 1 can (15 oz) Chickpeas (drained and rinsed)
  • 1 db Medium Eggplant
  • 2 tbsp Tahini
  • 2 cloves Garlic
  • 2 tbsp Fresh Lemon Juice
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp BBQ Sauce
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper