I eat a lot of hummus. I put it on sandwiches, dip carrots in it, and sometimes, when no one’s looking I eat it with a spoon. I eat so much hummus, that I decided it was probably time to switch it up a little.
The secret to my hummus version 2.0 is a whole roasted eggplant. Roasted eggplant has an incredible sweet flavor that adds a lot of depth to your run of the mill hummus.
Other than the extra step of roasting the eggplant, putting hummus together is so quick and easy. Anyone can do it. Unless, of course, you don’t have a food processor. In that case, go to whole foods and buy some. Put it in a bowl so it looks more home-made.
The roasted eggplant give this hummus a creamier texture. I also add a pinch of red pepper flakes to add a little kick to counter the sweetness of the eggplant. I’ve made the recipe twice now, once with chickpeas and once with white beans and both were great. I’d go with whichever’s getting dusty in the pantry. Why eat baba ganoush or hummus, when you can eat both in one?
Nutritional Highlights: Protein from the beans, healthy fat from the olive oil, and vitamins and fiber from the eggplant make this a really healthy spread or dip. Especially if you dip veggies in it. I’d venture to say it’s even better for you than regular hummus because adding eggplant reduces the calories per serving by thinning out the beans a little. By making it yourself, you get to see and control how much oil goes in so you can modify to suit your own tastes and diet.
adapted from Giada DeLaurentis
1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
- Olive oil, for drizzling, plus 1/3 cup
- Kosher salt, for seasoning, plus 1/2 teaspoon
- Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans (or Garbanzo), drained and rinsed
- 1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
- 1 clove garlic (I used 2 small ones cuz I like garlic)
- Red pepper flakes–optional (to taste)
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 (and red pepper flakes if you have it in you).
Place the hummus in a dipping bowl and serve with the vegetables and whole wheat pita.