Hummus with tomato, feta, and basil topping

Time required: 1 hour
Yield : about 750 mL (3 cups) Prep Time: 20 minutes
Level : Easy Cook Time: 40 minutes



  • 1 unpeeled eggplant, cut in half lengthwise (about 200 g)
  • 2 garlic cloves, peeled and sprouts removed
  • 1 tin (540 mL) chick peas, drained and rinsed
  • 45 mL (3 tbsp.) lemon juice
  • 30 mL (2 tbsp.) olive oil
  • 5 mL (1 tsp.) ground cumin
  • To taste, salt and pepper


  • 2 plum tomatoes, diced
  • 80 mL (⅓ cup) crumbled feta (about 50 g)
  • 60 mL (¼ cup) coarsely chopped fresh basil
  • 60 mL (¼ cup) pitted and coarsely chopped Kalamata olives
  • 15 mL (1 tbsp.) olive oil
  • To taste, salt and pepper


  1. Preheat oven to 190°C (375°F).
  2. Use a knife to score the eggplant flesh in a crosshatch pattern and then insert garlic cloves. Transfer eggplant onto a parchment paper-lined baking tray, cut side down. Bake for about 40 minutes or until flesh lifts away easily with a fork.
  3. Use a spoon to remove the skin, transfer flesh into a food processor, and add garlic cloves Purée until smooth.
  4. Add chickpeas, lemon juice, olive oil, and cumin. Purée and season to taste. Empty into a service dish.
  5. Combine topping ingredients in a small bowl and then spoon over hummus. Serve with pita chips or crackers.