White Bean and Roasted Eggplant Hummus (Baba Ghanoush)
7
Servings
Servings
19m PT19M
Prep Time
Prep Time
26m PT26M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #3982
January 10, 2012
Categories: Beans, Vegetables, Eggplant, Appetizers, Middle Eastern, Moroccan, Entertaining, Blender, 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 recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (236.4 g)
- Calories 709.4
- Total Fat - 25.1 g
- Saturated Fat - 4.1 g
- Cholesterol - 12.8 mg
- Sodium - 753.5 mg
- Total Carbohydrate - 97.6 g
- Dietary Fiber - 0.9 g
- Sugars - 66 g
- Protein - 23.6 g
- Calcium - 122.7 mg
- Iron - 4 mg
- Vitamin C - 70.8 mg
- Thiamin - 0.1 mg
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 & Variations
No special items needed.
Tags :
Appetizers
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