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White Bean and Roasted Eggplant Hummus

Giada De Laurentiis
  • 33 minutes
  • Serves 4 to 6

INGREDIENTS

1

eggplant or 3 japanese eggplants

1 15 ounce can

Cannellini beans

1/3 cup

Flat-leaf parsley, loosely packed fresh

1 clove

Garlic

1

Hothouse cucumber, cut into 1/4-inch thick slices

3 tbsp

Lemon juice, fresh

1

Black pepper, Freshly ground

1

Kosher salt

1

Olive oil