If you've been keeping track (and I'm sure you all are,) I've become a cannellini bean freak. I made soup with them last week and stuffed anaheim peppers with them last month. And this recipe features them in hummus. At the moment, my only complaint about cannellini beans is that my spell check program continues to refuse to recognize cannellini as a word (or maybe it just doesn't like the bean itself, I have no idea.)
Anyway, I'll admit to you that I've never been a really big fan of hummus (another word which spell check doesn't like, by the way) but I've always thought that a true hummus recipe must include garbanzo beans (which I'm not really fond of for some reason.) However, the minute I sub in cannellini beans for garbanzo beans, I become a hummus lover of maximum degree. There's just something about their creaminess that pleases my palate.
The original recipe from Giada De Laurentiis is essentially a good recipe, but I thought it needed a little something extra to kick it up a notch, so I put on my notch kickers and got to work. The end result was a very tasty hummus that I enjoyed with sliced English cucumbers for lunch one day last week.
Cannellini Bean and Roasted Eggplant Hummus (adapted from Giada De Laurentiis)
1 1/2 pounds of eggplant, trimmed and diced into 2 inch cubes (I used two small white eggplants that I found at the farmer's market last weekend.)
Olive oil for drizzling the eggplant, plus 2 TBSP (Giada's recipe calls for 1/3 cup, but I thought it needed much less than that, due to the already-creamy factor of the beans.)
Kosher salt for seasoning the eggplant, plus 1/2 tsp
Freshly ground black pepper for seasoning the eggplant, plus 1/2 tsp
1 (15 ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 TBSP fresh lemon juice
1/2 tsp fresh lemon zest
1 TBSP roasted garlic
1 tsp cumin
1/2 tsp onion powder
1/4 tsp cayenne pepper
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Place eggplant cubes on baking sheet and drizzle with a teaspoon or two of olive oil and then season with some kosher salt and ground black pepper.
Roast eggplant in oven for 20-25 minutes, or until golden brown. Remove from oven and let cool.
Place the cooled eggplant in your food processor along with the remainder of the ingredients and process until smooth. Garnish with paprika, if desired. Serve with sliced cucumber or your favorite fresh vegetable.
I'm submitting this recipe to this month's Kitchen Bootcamp Challenge at My Kitchen Addiction. (Hope I'm not too late Jen!)
BLT Chopped Salad with Corn, Feta + Avocado.
51 minutes ago