The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try White Bean and Roasted Eggplant Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make White Bean and Roasted Eggplant Hummus.
Cook Time: 25 min | Level: Easy | 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
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.
Recipe courtesy Giada De Laurentiis, 2008
Show: Giada at Home - Episode: Bridal Shower
More Middle Eastern Recipes:
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini
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