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Eggplant Hummus

I love hummus and I love eggplant! When I saw this recipe from dōTERRA's, I couldn't resist sharing it with you.


  • 1 ¼ (250g) dried chickpeas

  • 2 bay leaves

  • 1 large (about 450g) eggplant

  • 2 small garlic cloves, peeled

  • Juice of 1 lemon

  • 4 drops of dōTERRA Lemon essential oil

  • ½ cup (125mL) olive oil

  • 2 tbs tahini

  • 1 tsp ground cumin


  1. Soak chickpeas in a bowl of water overnight. The next day, drain chickpeas, transfer to a saucepan, cover with cold water and place over high heat. Add bay leaves and bring to boil. Simmer for 40-50 minutes or until tender, skimming off any foam with a slotted spoon. Drain, reserving cooking liquid and discarding bay leaves. Set aside.

  2. Meanwhile, heat a chargrill pan to high heat. Add eggplant and grill for 20 minutes, turning halfway or until very tender. Remove from heat, discard stalk, transfer to a bowl and stand for 20 minutes to cool slightly.

  3. Place chickpeas, eggplant and eggplant resting liquid, garlic, lemon juice, Lemon essential oil, tahini, oil, cumin and ½ cup (125mL) reserved chickpea cooking liquid in a food processor and whiz for 2 minutes or until smooth.

Debbie Franek - Alternative Health
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