White Bean & Roasted Eggplant Hummus
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| WHITE BEAN AND ROASTED EGGPLANT HUMMUS 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 uploaded with Shop'NCook for iPhone.
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