White Bean and Roasted Eggplant Hummus

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i took this to one of the weekly dinners i have with my friends and they all raved about it! I didnt have fresh parsley so i used dried and it made a difference so make sure you have one or the other! i also served it with celery and low calorie/fat wheat tortillas that I browned in a little canola oil then sprinkled with sea salt! the earthy flavors of the tortillas went great with the earthy yet citrus taste of the dip!

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Fresh citrus and seasonal garden eggplant with creamy white beans - yum! I like it as written and with the addition of tahini...would go well with Giada's oregano pita crisps from her White Bean Dip recipe....

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This hummus is amazing! Sparkling notes of citrus undercut the smoky eggplant flavor. Mmmmm... yummy! Thanks Giada and Food Network. <3

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5 stars for versitility. We ate this hummus as usual for 2 days, (spread on veggie sandwiches, dip for vegetables and spread on toast then I put the remaining in a saucepan, slowly added chicken stock on medium heat, added some cayanne and black pepper and had an awesome soup! :

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I just made this and it is fantastic!!!! I did make a few changes. I added 2 tbsp of tahini, the zest of the lemon before I juiced it, and I roasted 4 large garlic cloves with the eggplant in the oven. Gave it GREAT flavor! I'm a huge Giada fan and I absolutely love this!!!

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I honestly thought this was pretty bland. Like a previous reviewer noted, I couldn't really figure out what this needed, but it just simply didn't have much of a "wow" factor. Additionally, this was not at all tasty reheated. The flavors muted more, with the exception of the cilantro which was overwhelming. Followed everything as directed. No clue.

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This is delicious. I eat it with just barely steamed, chilled veggies (cauliflower, broccoli, carrot, baby corn, green bean. I have a teeny food processor, so I processed all the other ingredients before adding the eggplant, and the dip before the eggplant was good! It's a very different dip - it tastes fresh and summery. The eggplant (I always leave the skins on definitely gives this dip lots of depth. Next time I'll add a little cumin as that sounds great!

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This wasn't bad. But not great. I thought it was a little bland and I can't figure out what would make it pop. I thought more salt or lemon juice but that wasn't it. I added more garlic than it called for but it just wasn't right...

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I would categorize this more as a Babaganoush but anyway you call it it was very good! I am a new eggplant lover (had bad eggplant when I was young and never got over it until I made Alex's eggplant parm WOW! This was very tasty! Those who say it is not did not add enough salt to the eggplant before roasting. Eggplant needs lots of salt, and Kosher is best. I did everything the same with the exception of adding 2 tblsp of tahini. I wouldn't replace this with my real hummus (cause I make killer hummus but it is a great addition to my dip selection! Try it with Falafel Chips!!

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Isn't this Baba ghanoush rather than hummus?