Cook eggplant. Place eggplant on a lined oven tray, season well with salt and brush with 1/2 tsp oil. Roast for about 20 minutes, turning once, until tender. Allow to cool for at least 10 minutes.
Make hummus. Once eggplant has cooled, add chickpeas, garlic, pepper, paprika, cayenne, lemon juice, parsley and 1 tsp salt to a food processor. Blend for about 1 minute, until it begins to reach a smooth consistency.
Add eggplant and oil to food processor and blend a further 30 seconds, until combined.
Enjoy with crudites, lavosh or seedy crackers, or as a salad topper or sandwich filling. Store in an airtight container in the fridge for up to 4 days.
Notes
Nutritional Info Energy (kJ): 401 Energy (Cal): 96 Carbohydrate (g): 12.0 Protein (g): 4.0 Fat (g): 2.9