White Bean and Roasted Eggplant Hummus

White Bean and Roasted Eggplant Hummus

  • 1 ½ lbs eggplant, trimmed and cut into small chunks
  • Olive oil
  • Salt and pepper
  • 1 15oz can white beans, drained and rinsed
  • 1/3 cup loosely packed, fresh parsley
  • 3 tbs fresh lemon juice
  • 2 cloves minced garlic
  • Red pepper flakes (optional)

Preheat oven to 450. Oil a baking sheet. Put eggplant in a bowl and drizzle with olive oil and season with salt and pepper. Arrange in a single layer on the baking sheet. Roast for around 20 minutes until golden brown. Cool.

Put eggplant in a food processor with the rest of the ingredients. Add enough olive oil to make a creamy paste. Adjust seasoning. Serve with pita chips.

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