Creamy, smooth houmous is already a star in its own right—but top it with deeply caramelised aubergine, pops of tart pomegranate, and a fiery swirl of chilli crisp? That’s next-level. This dish is everything you want in a modern mezze: earthy, spicy, sweet, and totally scoopable. Whether you’re making it as a starter, a dip for guests, or just as a cozy meal with warm flatbread, this version of houmous is a bold twist on a beloved classic.

Behind the Recipe

I created this recipe on a whim when I had a batch of houmous in the fridge and a lonely aubergine that needed using. I roasted it slowly with onions until golden and jammy, then added a spoonful of chilli crisp and a handful of herbs. When it all landed on the houmous, still warm, and got hit with tart little pomegranate jewels—oh wow. It was everything. A little messy, very flavorful, and instantly addictive.

Recipe Origin or Trivia

Houmous, believed to originate from the Levantine region, is traditionally made with chickpeas, tahini, lemon, and garlic. It has centuries of history and countless interpretations across Middle Eastern and Mediterranean cuisines. This modern variation takes inspiration from Israeli, Persian, and Asian influences, bringing together caramelised aubergine (a staple in Persian cooking), chilli crisp (a Chinese pantry favorite gone global), and pomegranate seeds (a nod to Levantine brightness).

Why You’ll Love Houmous with Caramelised Aubergine, Pomegranate and Chilli Crisp

This dish hits every flavor note and then some. Here’s why you’re going to keep coming back to it:

Versatile: Perfect as a dip, a side, or a base for roasted veggies or grilled meats.

Budget-Friendly: Chickpeas and aubergine are super affordable and filling.

Quick and Easy: Minimal effort for maximum flavor.

Customizable: Make it spicier, sweeter, or more garlicky based on your vibe.

Crowd-Pleasing: Always the first bowl to empty at the table.

Make-Ahead Friendly: The houmous and aubergine keep well for days.

Great for Leftovers: Spread it on toast, stuff it in wraps, or just eat it cold from the fridge.

Chef’s Pro Tips for Perfect Results

Here’s how to make this dish unforgettable every single time:

Use Ice-Cold Water in Houmous: It helps make the texture ultra-smooth and creamy.
Roast Aubergine Slowly: Low and slow caramelisation gives the deepest flavor.
Balance the Heat: The chilli crisp is intense—start with less and build up.
Garnish Generously: Don’t skimp on the parsley, pomegranate, or olive oil—they make it shine.
Serve at Room Temp: Flavors are more vibrant and the texture softer.

Kitchen Tools You’ll Need

A few basic tools are all you need to make this showstopper.

Food Processor or Blender: For smooth, creamy houmous.
Nonstick Skillet: To caramelise the aubergine and onions.
Mixing Bowl: For tossing your aubergine with seasonings.
Spatula: Helps scrape down houmous and sauté veggies evenly.
Serving Plate or Bowl: A wide shallow dish gives that dramatic swirl.

Ingredients in Houmous with Caramelised Aubergine, Pomegranate and Chilli Crisp

Let’s break down the magic behind the flavors.

Canned Chickpeas: 1 can (400g), drained and rinsed. The creamy base of your houmous.
Tahini: 1/4 cup. Nutty, rich, and essential for flavor and texture.
Garlic: 1 clove, minced. Adds that sharp, savory punch.
Lemon Juice: From 1 lemon. Brightens and balances the richness.
Olive Oil: 3 tablespoons, divided. Blends into the houmous and drizzled on top.
Salt: 1/2 teaspoon. Ties all the flavors together.
Aubergine (Eggplant): 1 medium, diced. Deep, meaty flavor when caramelised.
Red Onion: 1 small, finely chopped. Adds sweetness and texture.
Fresh Parsley: 2 tablespoons, chopped. Brings freshness and color.
Pomegranate Seeds: 1/4 cup. Tart bursts that cut through richness.
Soy Sauce: 1 tablespoon. Adds umami and depth to the aubergine.
Chilli Crisp: 2 teaspoons (or more to taste). Brings heat, crunch, and oil.
Ground Cumin: 1/2 teaspoon. Adds earthy warmth to the houmous.

Ingredient Substitutions

Make it your own with these swaps:

Canned Chickpeas: Use cooked dried chickpeas for more control.
Tahini: Try sunflower seed butter for a nut-free option.
Soy Sauce: Tamari for gluten-free.
Chilli Crisp: Harissa or chili oil works too.
Pomegranate: Try chopped pickled onions or cranberries.

Ingredient Spotlight

Chilli Crisp: This fiery, crunchy condiment adds more than heat. It’s packed with umami and texture and totally transforms the creamy houmous into something dynamic and bold.

Aubergine: When cooked low and slow, aubergine becomes rich and jammy, soaking up flavors and adding a silky texture that pairs beautifully with houmous.

Instructions for Making Houmous with Caramelised Aubergine, Pomegranate and Chilli Crisp

Now let’s bring it all together in just a few easy steps.

Preheat Your Equipment: Set a skillet over medium-low heat for the aubergine.
Combine Ingredients: In a food processor, blend chickpeas, tahini, lemon juice, garlic, cumin, salt, and 2 tablespoons olive oil. Add a bit of cold water (1–3 tablespoons) until smooth.
Prepare Your Cooking Vessel: Heat remaining olive oil in the skillet.
Assemble the Dish: Add aubergine and red onion to the skillet. Cook slowly for 15–20 minutes until golden, soft, and jammy. Stir in soy sauce and half the parsley.
Cook to Perfection: Let aubergine mixture caramelise fully, then remove from heat and mix in the chilli crisp.
Finishing Touches: Spoon houmous onto a plate. Use the back of a spoon to swirl it. Top with aubergine, drizzle with chilli oil, and sprinkle with pomegranate and fresh parsley.
Serve and Enjoy: Serve with warm pita, crackers, or fresh veggies.

Texture & Flavor Secrets

This dish hits every texture: creamy base, sticky caramelised topping, crunchy chilli crisp, and juicy pomegranate. The flavor layers are even better—nutty, smoky, bright, spicy, and sweet in perfect harmony.

Cooking Tips & Tricks

A few helpful hints to elevate your dish:

Roast aubergine in the oven if short on time.
Use ice water in houmous for ultra-smooth results.
Taste and adjust lemon, salt, or spice to balance flavor.

What to Avoid

Here’s what can throw your dish off:

Undercooked aubergine: It needs time to break down and sweeten.
Overloading with chilli crisp: Start small and build up heat.
Dry houmous: Add water or more olive oil to loosen.

Nutrition Facts

Servings: 4
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

Make the houmous up to 3 days in advance and store in the fridge. The aubergine topping can also be prepped a day ahead. Store components separately and combine just before serving for best texture and appearance.

How to Serve Houmous with Caramelised Aubergine, Pomegranate and Chilli Crisp

Serve it as a mezze with warm pita or sourdough, as a vibrant centerpiece for a grazing board, or alongside grilled vegetables. It’s also great on toast with a poached egg or as a spread in wraps and sandwiches.

Creative Leftover Transformations

Got leftovers? Try these ideas:

Spread it on flatbread with feta and rocket.
Add to a buddha bowl with grains and roasted veggies.
Mix into scrambled eggs for a spicy twist.

Additional Tips

Use a spoon to make a “well” in the houmous for the toppings.
Garnish with lemon zest or a touch of smoked paprika.
If pomegranate isn’t in season, try sumac for a similar tang.

Make It a Showstopper

Serve in a shallow, wide bowl with swooshed edges, then pile the aubergine into the center. Drizzle with extra chilli oil and scatter pomegranate seeds generously. Finish with fresh herbs and a drizzle of good olive oil for shine.

Variations to Try

Roasted Red Pepper Houmous Base: Blend in roasted peppers for added sweetness.
Labneh Topping: Add a dollop of tangy labneh under the aubergine.
Za’atar Sprinkle: Finish with a dusting of za’atar for earthy depth.
Crispy Chickpeas: Add roasted chickpeas on top for crunch.
Green Version: Use sautéed spinach and mint instead of aubergine.

FAQ’s

Q1: Can I use dried chickpeas?

Yes, soak and cook them first—they give amazing flavor.

Q2: Is this recipe vegan?

Yes, every ingredient here is plant-based.

Q3: What can I substitute for chilli crisp?

Try harissa, chili oil, or sambal oelek.

Q4: Can I make this less spicy?

Yes, reduce or skip the chilli crisp and add more herbs.

Q5: How long does it keep?

Stored properly, up to 4 days in the fridge.

Q6: Can I roast the aubergine instead?

Absolutely—dice and roast at 400°F until tender, then mix in onions and seasoning.

Q7: Can I use lime instead of lemon?

Yes, for a slightly more tropical tang.

Q8: What’s a good gluten-free dipper?

Use GF crackers, veggie sticks, or gluten-free pita.

Q9: How do I make the houmous smoother?

Add cold water or blend longer. A high-speed blender helps too.

Q10: Can I make this nut-free?

It already is! Just check your chilli crisp ingredients.

Conclusion

This Houmous with Caramelised Aubergine, Pomegranate and Chilli Crisp is a bold, flavorful celebration of textures and cultures. It’s rich, spicy, bright, and endlessly scoopable—the kind of dish that makes you pause after the first bite and smile. Trust me, it’s worth every swirl, sprinkle, and smear.