White Bean and Roasted Eggplant Hummus

White Bean and Roasted Eggplant Hummus
Prep Time
8 min
Cook Time
25 min
6 servings

A medley of cucumber, roasted eggplant, cannellini beans and seasoning makes this healthy dip great for a snack, appetizer or party morsel.



(1 ½ lb) eggplant, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus ⅓ cup
Kosher salt, for seasoning, plus ½ tsp
Freshly ground black pepper, for seasoning, plus ¼ tsp
(15-oz) can cannellini beans, drained and rinsed
cup loosely packed fresh flat-leaf parsley
Tbsp fresh lemon juice (from about 1 lemon)
clove garlic
hothouse cucumber, cut into ¼-inch thick slices


Step 1

Preheat the oven to 450ºF 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 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.

Step 4

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.

Rate Recipe

My rating for White Bean and Roasted Eggplant Hummus