Roasted Eggplant Hummus

Roasted Eggplant Hummus

Roasted Eggplant Hummus

Thank you for all of the support after my post last week. I am doing better. No itching. No rash. Just splotchy discoloration everywhere from the rashes as it disappears. I’m already looking forward to seeing how well the allergy treatment held when I go in next week.

Baba ganoush was my inspiration for this recipe. I wanted it with a little more substance because I was using it for a Meatless Monday dish. It took a few tries to get it right and testing different beans to get the right balance.

Make sure you use the beans I call for in the recipe or it will change the flavor. It may be a white bean, but white beans are not all the same.

Enjoy it with raw veggie sticks, crackers, or bread. Or think outside the box and enjoy it however you want.

Roasted Eggplant Hummus

1 cup dried cannelini beans


1 eggplant, halved

olive oil

1 lemon, juiced

3 garlic cloves

Heat oven to 350. Place beans in a medium pot and cover with several inches of water. Boil until tender and adding salt halfway through. It will take about 1 1/2 – 2 hours for them to get to the right texture. Place the eggplant on a sheet pan, drizzle with olive oil, and sprinkle with a touch of salt. Roast for 40-60 minutes, until the eggplant is tender and golden. Remove from the oven and set aside to cool. Remove the beans with a slotted spoon when done to a food processor or blender. Scoop out the eggplant from the skin and add to the food processor/blender. Add lemon juice, garlic cloves, at least 1/4 cup olive oil, and at least 1/2 cup of the water from the beans to the food processor/blender. Process until smooth. Taste and add salt and more olive oil or reserved water as desired and process for a minute.

This post is linked to Whole Food Fridays at Allergy-Free Alaska and Wellness Weekends at Diet, Dessert and Dogs. 


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