White Bean and Roasted Eggplant Hummus (Baba Ghanoush)
Created by Galley_Wench on January 10, 2012
- Servings: 7
- Prep Time: 19m
- Cook Time: 26m
- Recipe #3982
Ingredients
- 1 1/2 pounds eggplant, trimmed and cut into 2-inch pieces
- 1/3 cup olive oil, plus more for drizzling
- 1/2 teaspoon kosher salt, plus more for seasoining
- 1/4 teaspoon black pepper, freshly ground plus more for seasoning
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/3 cup loosely packed fresh flat-leaf parsley
- 1 large lemon, juice of (about 2 tablespoons)
- 2 garlic cloves, minced
- 1/4 teaspoon cumin
- 3 tablespoons tahini paste (adjust to taste)
How to Make
-
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.
Nutritional Facts
- 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