Ingredients Jump to Instructions ↓

  1. 1 (1 1/2-pound) eggplant or 3 Japanese eggplants , trimmed and cut into 2-inch pieces

  2. Olive oil , for drizzling, plus 1/3 cup

  3. Kosher salt, for seasoning, plus 1/2 teaspoon

  4. Freshly ground black pepper, for seasoning, plus 1/4 teaspoon

  5. 1 (15-ounce) can cannellini beans , drained and rinsed

  6. 1/3 cup loosely packed fresh flat-leaf parsley

  7. 3 tablespoons fresh lemon juice (from about 1 lemon)

  8. 1 clove garlic

  9. 1 hothouse cucumber , cut into 1/4-inch thick slices

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 degrees F and place an oven rack in the middle.

  2. 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.

  3. 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.

  4. 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.


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