I made this Giada recipe a long time ago and just happened to come across it recently. It is a quick, healthy appetizer and it is yummy! My husband claims he doesn’t like eggplant but he LOVED this hummus! There are more ingredients than just eggplant which make this particular hummus addicting. Also any leftover hummus can be used as a spread on sandwiches (I am a sandwich addict).
White Bean and Eggplant Hummus
1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trim off the top, and cut into 2-inch round 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 (for dipping)
Preheat the oven to 450 degrees F and place the 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 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 cucumber slices or your favorite chip.