Zutaten für White Bean And Roasted Eggplant Hummus Baba Ghanoush
- Eggplants
- 1 tablespoon olive oil (for roasting) + 1/3 cup olive oil (for blending)
- Kosher Salt
- Black Pepper
- Chickpeas
- Fresh Flat Leaf Parsley
- Lemon
- Garlic Cloves
- 1 teaspoon ground cumin
- Tahini Paste
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Zubereitung von White Bean And Roasted Eggplant Hummus Baba Ghanoush
- Preheat oven to 450°F (232°C) and position an oven rack in the middle.
- Line a baking sheet with parchment paper. Place one medium eggplant (about 1 pound) on the prepared baking sheet.
- Drizzle eggplant with 1 tablespoon olive oil. Season generously with salt and pepper.
- Roast for 20-25 minutes, or until the eggplant is golden brown and tender.
- Remove from oven and let cool completely.
- Once cooled, scoop the eggplant flesh into a food processor. Add 1 (15-ounce) can of cannellini beans (rinsed and drained), 1/2 cup packed fresh parsley leaves, 2 tablespoons lemon juice, 2 cloves garlic (minced), 2 tablespoons tahini, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pulse until coarsely chopped, scraping down the sides as needed.
- With the food processor running, gradually add 1/3 cup olive oil until the mixture is smooth and creamy.
- Taste and adjust seasoning with salt and pepper as needed.
- Transfer the hummus to a serving bowl. Garnish as desired (optional) and serve immediately with pita chips or cucumber slices.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
37g
Fat
35g
Carbs
26g
