aficio22 Recipes: Eggplant Tomato Hummus

Welcome back to the aficio22 Recipes series, where we celebrate the art of cooking with exceptional olive oil. Each recipe in this collection is thoughtfully designed to showcase the unique character of our olive oil varieties and help you discover new ways to elevate your everyday meals.

Today, we're sharing our take on a beloved classic: Eggplant Tomato Hummus. This creamy, savory dip is the perfect canvas for our bold olive oil—one that's fresh and vibrant, with grassy, herbal notes and a smooth finish balanced by a hint of bitterness and black pepper spice.

The result? An appetizer that refuses to play a supporting role. This dip commands attention, sparks conversation, and leaves a lasting impression.

Eggplant Tomato Hummus

INGREDIENTS: ~8 Servings

For the Hummus:

• 2 cans chickpeas
• 1/2 cup aquafaba
• 1/4 cup aficio22 bold olive oil
• 1/2 cup tahini
• 1/2 cup lemon juice
• 2 cloves garlic
• 1.5 tsp salt
• 1 tsp lemon zest
• 1/4 tsp ground black pepper

For the Eggplant Tomato Topping:

• 5 tbsp aficio22 bold olive oil
• 1/2 large yellow onion
• 2-3 cloves garlic
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1/2 tsp tomato paste
• 1/2 large eggplant
• ~12-15 cherry tomatoes
• 1/4 tsp ground black pepper
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 2 tsp lemon juice

For the Garnish:

• Sprinkle of sumac
• Fresh cilantro leaves
• Drizzle of aficio22 bold olive oil

Instructions:

1. Blend all hummus ingredients in a food processor on high for several minutes until it becomes a smooth creamy consistency. Set aside.
2. Prepare the ingredients: Dice the onion, mince the garlic, cut the eggplant into mini cubes, and slice each cherry tomato into 4-6 pieces.
3. On medium heat, add 3 tbsp aficio22 bold olive oil.
4. Add the onions in first, and cook for 2-3 minutes, stirring every 30 seconds until slightly translucent and fragrant. Add minced garlic. After a minute, add 1/4 tsp turmeric. Cook and stir for 2 minutes.
5. Add 1/2 tsp tomato paste and sauté for 1 minute, then add 2 tbsp of aficio22 bold olive oil, cubed eggplant, cherry tomatoes, salt, ground black pepper and red pepper flakes. Sauté for 3-4 minutes.
6. Add 1/2 cup chicken broth and 2 tsp lemon juice. 
7. After 5-7 minutes, use your spatula to gently press on the tomatoes and eggplants to soften the mixture.
8. Plate the hummus. Use a spoon to create a small crater in the center. Add eggplant tomato mix to the middle.
9. Garnish with a sprinkle of sumac, fresh cilantro, and a drizzle of aficio22 bold olive oil.
10. Serve with pita bread, crackers, or vegetables and enjoy!

This eggplant tomato hummus is best enjoyed fresh, but it keeps beautifully in the refrigerator for up to three days. Each spoonful is a reminder of why quality olive oil matters—it transforms simple ingredients into something truly memorable.

Recipe illustrations were created in partnership with our incredible partner, Limu Creates.