1 Video | Photo: White Bean and Roasted Eggplant Hummus Recipe
Ingredients
- 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
- Olive oil, for drizzling, plus 1/3 cup
- Kosher salt, for seasoning, plus 1/2 teaspoon
- Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/3 cup loosely packed fresh flat-leaf parsley
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 1 clove garlic
- 1 hothouse cucumber, cut into 1/4-inch thick slices
Directions
Preheat the oven to 450 degrees F and place an oven rack in the middle.
Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.
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By ovalestevesher
Orangevale, CA
on November 21, 2012
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This recipe is amazing! I doubled it to take it as an appetizer for Thanksgiving day. I used black beauty eggplant freshly picked from my garden - I'm sure that just made it all the better. It was creamy and delicious. I can see why Giada chose cucumbers as the vessel - the chilled crisp cumcumbers were perfect for this dip. I will make this recipe again and again. I'm happy to have another recipe idea for all the eggplant that continues to grow in the garden. You can only make so much eggplant parmesan..... Thanks Giada!
By amyalternate_76...
irvine, CA
on November 17, 2012
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It was too mild for my husband made as prepared. I added half a lime, a bit of cumin, extra salt and pepper, two smaller cloves of garlic, and a bit of toasted sesame oil. He said, "that is better." but he couldn't detect what extras I added! It would be better if I had a way to make smoky roasted eggplant. I used the broiler and cooked it in strips till light brown, then moved to the oven to dehydrate a bit more with some peppers I was roasting.
I tossed the cucumber in some rice vinegar and served with some oven roasted onion slices and ak-mak.
By missyv919_9010345
pittsburgh, PA
on September 09, 2012
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Very good. I added chopped red peppers to the puree . Otherwise, I followed the ingredients. Worth making!
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