White Bean and Roasted Aubergine Hummus

4.20 (24)
⏱ 25 mins 🍽 Serves 4 🌶 mediterranean 🏷 Olive

This creamy Mediterranean hummus blends roasted aubergine with cannellini beans for a rich texture. Fresh parsley, lemon juice and garlic add a vibrant, tangy flavour. It is a versatile dip that pairs wonderfully with crisp cucumber slices for a light snack or appetiser. Ready in just 25 minutes, it serves four people.

White Bean and Roasted Aubergine Hummus

Ingredients

  • 1 (750g) aubergine or 3 Japanese aubergines, trimmed, cut into 5cm pieces
  • 80ml olive oil, plus more for drizzling
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1 (450g) tin cannellini beans, drained, rinsed
  • 40g fresh flat-leaf parsley
  • 3 tbsps fresh lemon juice (from about 1 lemon)
  • 1 clove garlic
  • 1 cucumber, cut into 1/2 cm slices

Method

  1. Set your oven to 220°C/gas mark 8, positioning a rack in the centre.
  2. Arrange the aubergine pieces on a baking tray lined with greaseproof paper, drizzle with olive oil and season with salt and pepper.
  3. Roast the aubergine for 20 to 25 minutes until it turns golden brown, then leave it aside to cool.
  4. Put the cooled aubergine, beans, parsley, lemon juice, garlic, salt and pepper into a food processor bowl.
  5. Pulse the ingredients together until they are coarsely chopped.
  6. While the processor is running, slowly pour in the olive oil until the mixture becomes creamy.
  7. Taste the hummus and adjust the seasoning with more salt and pepper if needed.
  8. Transfer the hummus to a dipping bowl and accompany it with the cucumber slices, or spoon it over the slices arranged on a platter.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryOlive
Cuisinemediterranean
AuthorFood Network UK