About the Recipe
Looking for a vibrant, veggie-forward dish that’s as satisfying as it is sustainable? Our Eggplant & Carrot Topped Hummus is a bold, flavorful twist on the classic. Creamy toasted cumin hummus sets the base, layered with tender roasted eggplant, a refreshing Moroccan mint-carrot salad, and a smoky romesco drizzle that ties it all together. Scoop it all up with warm, puffy pita and you’ve got a Coolfood-certified dish that’s perfect for sharing—or savoring solo. Packed with plant-powered goodness and global inspiration, this recipe proves that eating sustainably never means compromising on flavor.
Ingredients
For the Toasted Cumin Hummus
1 can garbanzo beans, drained and rinsed, approximately 15 oz.
1/4 cup tahini
1/4 cup + 1 Tbs. lemon juice
2 Tbs. + 1 1/2 tsp. olive oil
2 Tbs. fresh garlic, peeled and minced
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground turmeric
For the Moroccan Carrot Salad with Mint
1 Tbs. olive oil
1 Tbs. orange juice
2 tsp. honey
1 1/2 tsp. lemon juice
1/2 tsp. fresh ginger, peeled and minced
1/4 tsp. fresh garlic, peeled and minced
1/4 tsp. paprika
1/4 tsp. kosher salt
1/4 tsp. sriracha
1/8 tsp. ground cumin
1 pinch of ground cinnamon
6 oz. carrot, shredded
1/8 cup of mint leaves, chopped
1/8 cup of parsley leaves, chopped
For the Roasted Eggplant
1 1/2 cup fresh eggplant, trimmed and diced into 1/2 inch cubes
1/4 tsp kosher salt
1/8 tsp. ground black pepper
2 Tbs. olive oil
For the Romesco Sauce
3 tsp. sliced blanched almonds
4 1/2 tsp. canned roasted red pepper, drained and diced
1 1/2 tsp. tomato paste
1 1/8 tsp. balsamic vinegar
2 tsp. panko breadcrumbs
1/8 tsp. garlic, peeled and minced
1/8 tsp. smoked paprika
2 pinches of kosher salt
1 pinch crushed red pepper
1 pinch sriracha
1 Tbs. + 1 1/4 tsp. olive oil
For Assembly:
4 pitas, toasted
Preparation
For the Toasted Cumin Hummus
Step 1
In a food processor, combine your garbanzo beans, tahini, lemon juice, olive oil, garlic, and salt. Process until smooth.
Step 2
In a sauté pan over medium high heat, toast your cumin, cinnamon, and turmeric. Stir frequently until the blend becomes aromatic.
Step 3
Add your toasted spices into your food processor and blend until well combined.
Step 4
Your hummus is now ready to be chilled until you're ready to serve. If you do not have access to a food processor, using store bought hummus works just as well!
For the Moroccan Carrot Salad with Mint
Step 1
Combine olive oil, orange juice, honey, lemon juice, gingerroot, garlic, paprika, salt, sriracha, cumin, and cinnamon. Whisk until blended.
Step 2
Add the remaining ingredients, stirring to combine and evenly coat.
Step 3
Your carrot salad is now ready to be chilled until you're ready to serve.
For the Roasted Eggplant
Step 1
Preheat your oven to 350 F.
Step 2
Toss your eggplant with the olive oil. Sprinkle on salt and pepper, tossing again to combine.
Step 3
Spread your eggplant in a single layer on a sheet pan.
Step 4
Bake until tender and browned, about 20 to 25 minutes.
Step 5
Your eggplant is ready. Keep warm to serve with your hummus and carrot salad.
For the Romesco Sauce
Step 1
Preheat oven to 300 F.
Step 2
Spread the almonds in a thin layer on a sheet pan.
Step 3
Bake the almonds for 12 - 15 minutes until lightly toasted and aromatic, stirring once halfway through.
Step 4
In a blender, combine all your ingredients, except the olive oil. Process until smooth, about 1 - 2 minutes.
Step 5
While the blender is running, and has been for at least a minute, slowly pour in your olive oil in a thin, steady stream until well blended, about 1 - 2 minutes.
Step 6
Your romesco is ready! Cover and keep chilled until you're ready to serve.
To Assemble
Step 1
In the center of your serving plate, place 4 oz. of your toasted cumin hummus.
Step 2
Using the back of your spoon, spread the hummus in a circular motion to form a circle.
Step 3
Layer your hummus with the following: 2 oz roasted eggplant, 2 oz. carrot slaw, and 1 Tbs. of romesco sauce.
Step 4
Serve alongside toasted pita and enjoy!