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Low Carb Eggplant Hummus

Low Carb Eggplant Hummus

This Low Carb Eggplant Hummus is a tasty option for those looking for a light and healthy lunch that has about half the carbs of your traditional hummus.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings 8 People
Author Nate


  • 1 medium Eggplant
  • 1 can Garbanzo Beans Drained, liquid reserved
  • 1/3 cup olive oil plus a couple tablespoons
  • 2 each Lemons Juice of
  • 5 cloves garlic
  • TT salt and pepper


  1. Cut off top and bottom of eggplant and then cut in half lengthwise. Set in roasting pan, drizzle with extra olive oil, season with salt and pepper/ Cover roasting pan with tin foil and roast for 1 hour or until eggplant becomes soft to touch.
  2. Once eggplant is cooked, scrap eggplant flesh out of skin and allow to cool.
  3. Place garlic in food processor and pulse until chopped fine.
  4. Scrape side of bowl and add the rest of the ingredients, leaving bean liquid aside. Pulse hummus until smooth, about 2 minutes. If hummus seems to tight, add some of the bean liquid a little bit at a time until desired consistency is achieved.
  5. Serve with sliced cucumber, carrots and celery for a low carb lunch or snack. Enjoy!