λευκό φασόλι και ψητό χούμους mελιτζάνα
/lekó fasóli kai psi̱tó hummus melitzána/

This is an amazing recipe for home-made hummus. Makes a generous portion, and can be spread on bread, or as a dip with carrots, etc. Note though, when blending the garbonzo beans, put a little amount in at a time, blend, and add more. I just threw it all in at once into my small mixer, and it was really difficult to mix. I transfered the mixture to a blender, and it was better.-Alia

White Bean and Roasted Eggplant Hummus
Recipe courtesy Giada De Laurentiis, 2008
Prep Time: 8 min
Inactive Prep Time:-
Cook Time: 25 min
Level:Easy
Serves: 4 to 6 servings

Ingredients


  • 1 (1 1/2-pound/675 g) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch (4 cm) pieces
  • Olive oil, for drizzling, plus 1/3 cup (80 ml)
  • Kosher salt, for seasoning, plus 1/2 teaspoon (2,5 ml)
  • Freshly ground black pepper, for seasoning, plus 1/4 teaspoon (1,25 ml)
  • 1 (15-ounce/420 g) can garbonzo beans, drained and rinsed
  • 1/3 cup (80 ml) loosely packed fresh flat-leaf parsley
  • 3 tablespoons (45 ml) fresh organic lemon juice (about 1 lemon)
  • 1 clove garlic

Directions

Preheat the oven to 450F (230C) 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 (2,5 ml) salt, and 1/4 teaspoon (1,25 ml) pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup (80 ml) 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.

Tagged: , , , ,

In the Kitchen with the Fernandez's © 2013 | Powered by Blogger | Blogger Template by DesignCart.org