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Home > whitebeanandeggplanthummus
  

White bean and eggplant hummus

Recipe Information

Servings6
Preparation Time8 Minutes
Cook Time25 Minutes
Total Time33 Minutes
DifficultyEasy
Main IngredientCannellini Beans
CategoryBeans & Legumes
MealBrunch; Lunch; Dinner; Snack
TypeAppetizer
SubtypeCondiment; Dip/Spread
CuisineJewish Kosher; Middle Eastern; Turkish
DietLow Calorie; Low Cholesterol; Heart Healthy; Gluten Free; Vegetarian; Vegan

Ingredients

  • 1 eggplant (1 1/2 pounds), trimmed and cut into 2-inch pieces

  • 1/3 cup extra-virgin olive oil, plus some for drizzling

  • 1/2 teaspoon kosher salt, plus some for seasoning

  • 1/4 teaspoon black pepper, freshly ground, plus some for seasoning

  • One 15-ounce can cannellini beans, drained and rinsed

  • 1/3 cup fresh flat-leaf parsley, loosely packed

  • 3 tablespoons fresh lemon juice

  • 1 clove garlic

Directions

  • Place oven rack in the middle of the oven, and preheat to 450�F.

  • Line a baking sheet with parchment paper, and place the eggplant cubes on the sheet. Drizzle with the oil and sprinkle with the salt and black pepper.

  • Roast the eggplant until golden brown (about 20-25 minutes). Remove the eggplant form the oven and allow to cool.

  • Once the eggplant is cooled, place it in the bowl of a food processor along with the cannellini beans, flat-leaf parsley, lemon juice, garlic clove, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Pulse the food processor until the mixture is coarsely chopped.

  • While the food processor is running, slowly add in 1/3 cup of extra-virgin olive oil until the mixture becomes creamy.

  • Season with the salt and black pepper to taste. Serve with vegetables or crackers.

Nutrition (per serving)

  • Calories: 221 cal

  • Total fat: 12g

  • Saturated fat: 2g

  • Monounsaturated fat: 9g

  • Cholesterol: 0mg

  • Sodium: 202mg

  • Carbohydrate: 24g

  • Protein: 7g