White bean and eggplant hummus

Recipe Information

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