White Bean and Roasted Eggplant Hummus
Votes: 6
Time: 33 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 201, total fat 12 G., saturated fats G., proteins 6 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 201, total fat 12 G., saturated fats G., proteins 6 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.
Giada De Laurentiis combines the flavors of Mediterranean cuisine with white beans and roasted eggplant for this famous sauce. It's best served with cool, crisp cucumber slices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 eggplant (700 g) or 3 Japanese eggplants (peeled and cut into 5 cm pieces)
- 1 can (425 ml) white beans, drained and rinsed
- Olive oil for serving, plus 1/3 cup
- Coarse salt, plus 1/2 tsp.
- Freshly ground black pepper, plus 1/4 tsp.
- 1/3 cup fresh parsley leaves (do not pack)
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 1 clove of garlic
- 1 greenhouse cucumber, sliced into 0.5 cm thick circles
We recommend
Recipes with similar ingredients: white beans, eggplant caviar, lemon juice, garlic, parsley, cucumbers, hummus
Cooking the dish according to the recipe:
- Preheat oven to 230°C and position the rack in the middle.
Place the eggplant on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper. Bake for 20-25 minutes until golden brown. Let cool. - In the bowl of a food processor, combine the cooled eggplant pieces, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Pulse until the ingredients are coarsely chopped. With the processor running, gradually add 1/3 cup olive oil and blend until creamy. Season with salt and pepper to taste. - Transfer the hummus to a deep bowl and serve with cucumber slices. You can also spoon the hummus onto the cucumber slices and serve them on a serving platter.
We offer a recipe hummus in a slow cooker.
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