White Bean and Roasted Eggplant Hummus (Baba Ghanoush)
Recipe: #3982
January 10, 2012
Categories: Beans, Eggplant, Appetizers, Middle Eastern, Moroccan, Oven Bake, Vegetarian, more
"Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (209.5 g)
- Calories 611
- Total Fat - 21.4 g
- Saturated Fat - 3.5 g
- Cholesterol - 10.9 mg
- Sodium - 776.4 mg
- Total Carbohydrate - 85.5 g
- Dietary Fiber - 1.4 g
- Sugars - 56.8 g
- Protein - 20.4 g
- Calcium - 105.8 mg
- Iron - 3.4 mg
- Vitamin C - 74.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 450 degrees F and place an oven rack in the middle.
Step 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.
Step 3
In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture until coarsely chopped.
Step 4
With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
Step 5
Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.
Tips
No special items needed.
2 Reviews
You'll Also Love
