Best 3 White Bean And Roasted Eggplant Hummus Recipes

White bean and roasted eggplant hummus is a delicious and healthy Mediterranean dip made with cannellini or Great Northern beans, roasted eggplant, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper. This versatile dish can be used as a dip with pita bread, chips, or vegetables, or as a spread on sandwiches and wraps. It is also a great source of protein, fiber, and healthy fats. With its creamy texture and smoky flavor, white bean and roasted eggplant hummus is a perfect addition to any party or gathering. Its vegan, making it a great option for those with dietary restrictions. So, get ready to experience the culinary delight of this irresistible dip!

Here are our top 3 tried and tested recipes!

WHITE BEAN AND ROASTED EGGPLANT HUMMUS

White Bean and Roasted Eggplant Hummus image

Provided by Giada De Laurentiis

Categories appetizer

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 9

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 cannellini 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

Steps:

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.

WHITE BEAN AND ROASTED EGGPLANT HUMMUS (BABA GHANOUSH)

White Bean and Roasted Eggplant Hummus (Baba Ghanoush) image

Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.

Provided by Galley Wench

Categories Beans

Time 15m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 (1 1/2 lb) eggplants, 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)

Steps:

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 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.
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 pita chips or cucumber slices.

WHITE BEAN AND ROASTED EGGPLANT HUMMUS

WHITE BEAN AND ROASTED EGGPLANT HUMMUS image

Categories Bean Appetizer Broil Cocktail Party Vegetarian

Yield 4-6

Number Of Ingredients 10

Ingredients

ngredients
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 cannellini 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

Steps:

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.

Tips:

Soak the white beans overnight: This will help to soften them and reduce the cooking time.
Roast the eggplant: Roasting the eggplant brings out its natural sweetness and smokiness.
Use a food processor or blender: This will help you to achieve a smooth and creamy hummus.
Season the hummus to taste: Add salt, pepper, and cumin to taste. You can also add other spices, such as garlic powder, onion powder, or paprika.
Serve the hummus with your favorite toppings: Some popular toppings include olive oil, pita bread, vegetables, and meat.

Conclusion:

White bean and roasted eggplant hummus is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. It is a great way to use up leftover white beans and eggplant, and it is also a healthy and affordable option. With its smoky and creamy flavor, this hummus is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting recipe to try, give this white bean and roasted eggplant hummus a try. You won't be disappointed!