Name: White Bean and Roasted Eggplant Hummus
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H33M0.000S
Yield: 4 to 6 servings
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

Watch how to make this recipe.

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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White Bean and Roasted Eggplant Hummus

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