White Bean And Roasted Eggplant Hummus

Hummus is a favorite vegetable dip of my family. This is a recipe Giada DeLaurentiis provided on her Food Network program.

White Bean And

Roasted Eggplant Hummus

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 canellini 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.

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Directions:

Preheat the oven to 450 degrees F and place an oven 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 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. 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.