After watching Giada at Home one day, I was inspired to make her white bean and roasted eggplant hummus! It looked easy and delicious, and I thought it would be perfect for an upcoming potluck!
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
Ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-oz.) can cannellini beans (same as white beans), drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices (same as English cucumber)
1. Preheat the oven to 450°F and place an oven rack in the middle.
2. 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.
3. 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.
4. 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.
Note: When seasoning the eggplant, it’s easier to use your hands to mix the eggplant with the oil, salt, and pepper. Spooning the hummus over the cucumber slices turns it into a tasty and easily eaten hors devours!