Sesame-Free Eggplant Hummus

This delicious hummus makes use of eggplant and white beans in place of the traditional chickpeas and sesame. That means allergy-friendly for those avoiding sesame, as well as those reactive to chickpeas.

The eggplant hummus’s taste, helped along by the roasted garlic, is simply superb.

Makes: 6-8 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  • 1 eggplant, halved lengthwise
  • 1 14 oz (398 mL) can white beans, rinsed
  • 4 cloves garlic, roasted
  • ½ cup (60 mL) parsley, chopped
  • ¼ cup (60 mL) lemon juice
  • 2 tbsp olive oil
  • salt and pepper


  1. Heat oven to 400° F.
  2. Place eggplant halves onto a baking sheet, cut side up. Roast for 22-24 minutes until cooked through. Cool.
  3. Scoop eggplant flesh into a food processor and discard skin.
  4. Add all remaining ingredients. Pulse until smooth and combined well.
  5. Place hummus in dipping bowl, and serve with gluten-free garlic toasts or vegetable sticks.

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