White Bean And Roasted Eggplant Hummus Recipe

Name: White Bean And Roasted Eggplant Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ngredients; 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

Servings: persons

ngredients
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

1
Directions
2
Preheat the oven to 450 degrees F and place an oven rack in the middle.
3
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.
4
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.
5
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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ngredients, 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, and more.

Yes, White Bean And Roasted Eggplant Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean And Roasted Eggplant Hummus

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