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White Bean and Roasted Eggplant Hummus Recipe

White Bean and Roasted Eggplant Hummus

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 51-60 of 71

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  • on November 22, 2009

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    I have made this 4 times in the past 2 mos. It is so easy and tasty! I use it on samdwiches instead of mayo and it is so good! Better hummus than you could ever get from the store! Thanks Giada!

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  • on September 20, 2009

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    This recipe has no kick. It's bland and although the ingredients are all favorites of mine (roasted eggplant is usually so good, white beans are too, they don't come together in this dish. I would not make it again; I would go with a baba ganoush or tomato and eggplant combo instead.

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  • on September 14, 2009

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    I roasted some garlic and reduced the lemon juice and substituted chives for the parsley (none on hand. Still excellent. The roasted eggplant gives it a whole other level. Very creamy.

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  • on July 11, 2009

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    I just made this recipe for the first time for a party tomorrow afternoon. In tasting it for salt/lemon juice adjustments, I literally had to stop myself from eating by the spoonful right out of the processor. I will make this recipe again and again. It is wonderful with the cucumbers, but once you taste this dip, you will agree that this dish can go anywhere and do almost anything. Just remember that the recipe says to drizzle the olive oil. Depending on how much you drizzled on your eggplant before roasting, you might not need all of it. Make this dip. You will love it. Giada is a Goddess. There is nothing more I can say! :-

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  • on June 25, 2009

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    wasn't expecting this much flavor!!! this is so good, probably the best hummus recipe i've ever tasted (and i come from a middle eastern family so i've tasted a lot!!!
    nice job giada!!

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  • on June 18, 2009

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    This recipe is a great change from the "run of the mill hummus". It was great with cucumbers, I also used carrots and it was AWESOME !!!!! What's not to love Olive oil, garlic and parsley !!!! The next time I make this I am going to get pita bread. MMMMMMMMMMMMMM. ThanksGiada for another great recipe :

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  • on June 14, 2009

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    Was dicing eggplant this morning and wondering how to cook it,when I heard Giada introduce (FoodNetwork was on this recipe! So I made it for lunch, and loved it....well, I made it with pinto beans because I had no cannelini in the cupboard. IT IS REALLY REFRESHING and DELICIOUS! I had it on toast for lunch. I agree with comments about less on the olive oil; besides adding a little for flavor, it was almost unnecessary texturally. Can't wait to entertain with this one!

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  • on May 25, 2009

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    Very good and will make again maybe with a little more Middle Eastern flavor.......anyone got an idea for a spice? Loved the texture of the eggplant paired with the garbanzo beans instead of the white beans

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  • on May 19, 2009

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    I've made this countless times since I first saw the original episode. It is now my 'go-to' appetizer for family get-togethers, weekend munchies & Girl's Night In. Great recipe, super-easy & I never have leftovers.

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  • on May 11, 2009

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    I made this for Mothers Day and it was a bit hit. I tweeked the ingredients a little to my taste. I piped it onto sliced cukes and topped it with a piece of roasted red pepper. When I plated it, I added some kalamata olives inbetween the pieces. The colors were wonderful!!

    Maryann
    Denville, NJ

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