White Bean and Roasted Eggplant Hummus
Recipe by Giada De Laurentiis
Level: Easy | Servings: 4 to 6 | Total time: 33 minutes (Prep: 8 minutes, Cook: 25 minutes)
Nutritional Information Per Serving: 201 calories, 12g total fat, 2g saturated fat, 0mg cholesterol, 350mg sodium, 19g carbohydrates, 7.5g dietary fiber, 6g protein, 4g sugar
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 (approximately from 1 lemon)
- 1 clove garlic
- 1 hothouse cucumber, sliced into 1/4-inch thick rounds
Instructions
- Heat the oven to 450F and position a rack in the center.
- Arrange the eggplant pieces on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, until golden brown. Let cool.
- In a food processor, combine the cooled eggplant, cannellini beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until roughly chopped. With the processor running, slowly add 1/3 cup olive oil until smooth and creamy. Adjust seasoning to taste.
- Transfer to a serving bowl and serve with cucumber slices for dippingor spoon atop slices for a stunning platter presentation.
Transform simple ingredients into a silky, smoky hummus that rivals any restaurant dip. The roasted eggplant adds irresistible depth, while creamy white beans and zesty lemon make every bite addictive. Perfect for effortless entertainingwhip it up and watch it disappear!
