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Hummus Pasta with Grilled Eggplant

Hummus Pasta with Grilled Eggplant

Easy and creamy hummus pasta with lusciously tender eggplant and green olive. Crispy charred eggplant is really a good combination for silky smooth and creamy hummus pasta.

Hummus Pasta with Grilled Eggplant


  • 2 medium-size eggplants
  • 3 cloves garlic
  • 1/4 cup olive oil
  • salt and freshly ground black pepper, to taste

Hummus Pasta

  • 500g pasta of choice
  • 1 cup hummus
  • juice of 1/2 lemon
  • lemon zest
  • 5 olives, sliced
  • fresh parsley, chopped
  • salt and freshly ground black pepper, to taste


  1. Cut off and discard the stem end off the eggplant. Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them sit for about 15 minutes to draw the moistures. Drain the eggplant and dry with clean kitchen towel.
  2. Preheat the barbecue or non stick pan. Drizzle olive oil on both side of eggplants and sprinkle with salt and pepper. Grill for approximately 3 to 5 minutes on each side until golden in color.
  3. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain the pasta and reserve 1/2 cup of pasta water.
  4. Return the pot to the stove. Add hummus and 1/2 cup of pasta water to the pot, mix until well combined and cook over medium-low heat. If the sauce to thick whisk in more water until you get the desired consistency.
  5. Transfer cooked pasta and grilled eggplants to the pot, turn off the heat and toss everything together. Transfer into serving plate and top it with olive and herbs.
Hummus Pasta

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