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
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.
