White Bean And Roasted Eggplant Hummus Baba Ghanoush Recipes

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.

Steps:

• Prick eggplant with fork and bake for 20-30 minutes at 450 until it collapses on itself. Slice open to let cool.
• Drain garbanzo beans and put into Vitamix or food processor.
• Add peeled garlic, tahini, olive oil, and lemon juice. Start pulsing machine.
• Chop parsley and add.
• Using your fingers remove the flesh of the eggplant from the skin. Pull out the seeds. Add the flesh to the food processor.
• Pulse until desired consistency.
• Add salt as desired.

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.

Steps:

• Prick the aubergines/eggplant seveeral times with a fork.
• EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
• Allow the aubergines to cool.
• When cool, half the aubergines, scoop out all their flesh and discard the skins.
• Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
• Season to taste with salt and pepper.