This Smoky Eggplant & White Bean Hummus is a tasty change from regular hummus. The smoky flavor comes from the roasted eggplant. It's smooth, tasty, and great for dipping!
Ingredients: 1 large eggplant, roasted. 1 can 15 oz white beans, drained and rinsed. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons chopped parsley, for garnish.
Instructions: Preheat oven to 400F 200C. Prick eggplant with a fork and place it on a baking sheet. Roast for 30-40 minutes, or until soft and charred on the outside. Let cool. In a food processor, combine roasted eggplant, white beans, garlic, tahini, lemon juice, smoked paprika, cumin, salt, and pepper. Process until smooth. While processing, slowly drizzle in olive oil until hummus reaches desired consistency. Taste and adjust seasoning if needed. Transfer hummus to a serving dish, drizzle with a little extra olive oil, and sprinkle with chopped parsley. Serve with pita bread, crackers, or vegetable sticks. Enjoy!
Dakota
