Loading Video...

White Bean and Roasted Eggplant Hummus

  • Level: Easy
  • Total: 33 min
  • Prep: 8 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
  • Nutrition Info
Save 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

  1. Preheat the oven to 450 degrees F and place an oven rack in the middle.
  2. 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.
  3. 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.
  4. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Cucumber and Tomato Sandwich with Garlic White Bean Hummus

Online Round 2 Recipe - Cucumber, Tomato, and White Bean Salad

🤤 More Drool-Worthy Recipes