Monday, August 30, 2010

Cannellini Bean and Roasted Eggplant Hummus

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!)

17 comments:

Jane @ Sweet Basil Kitchen said...

I so agree about cannellini beans. They are a staple in my pantry. I am not really an eggplant fan, but will give this a try. I substitute hummus instead of mayo on our sandwiches.

Haden News said...

I like the idea of using the cannellini beans!! What a great healthy lunch, wish I was that creative with my lunches!!

Julie said...

I love cannellini beans and hummus! Such a healthy treat!

Moogie said...

YUM.... I love hummus. Pap and I go to a Greek restaurant that serves the best hummus. I think your recipe just might out do theirs.

Arnold said...

Very nice combination. The cayenne pepper garnish just makes it for me. I am not a cucumber fan but this will be nice with my favourite raw vegetable, carrot sticks. Thanks for this.

Barbara said...

Super combo, Mags. Eggplant and cannellini beans must be delicious teamed together. I am not much of a fan of hummus either...can't wait to give this a try.

Natalie said...

I love the addition of the eggplant--I've been wanting to try a few eggplant dips. I'll add this one to the list :)

June said...

Looks good enough to eat. Great photo too! Unfortunately hummus is not one of those things I can sell around here - you'd think it was made with peas for heavens sake LOL

The Mom Chef said...

This does look good, but I have to admit, being Armenian and having grown up on the original chickpea hummus, everything else just doesn't work for me. But....the roasted eggplant does continue to draw me towards it.

Nanan said...

Hummus is good - we love it - beans make us happy - any beans! I love how you ate it with the cucumbers! Nice contrast!

Megan said...

I made Giada's cannellini bean dip once... it must be fabulous with the roasted eggplant!

Sue said...

Mmmm, this hummus looks so good! Pretty healthy too!

marla {family fresh cooking} said...

I love hummus and cannellini beans so this is an easy sell over here. I enjoy hummus as a healthy fat to top my steamed veggies. Glad to read you found one you love :)

stephchows said...

mmm i love regular hummus but i'd try this version too!!! And I have to admit I love the fact you made cookies for the floor guy! Great minds think alike!!

Pacheco Patty said...

Beautiful hummus with cannellini bean and one of my personal favorites, roasted eggplant. I will have to try your recipe and make some fresh hummus this week, thanks for sharing!

Jen @ My Kitchen Addiction said...

Just today I was looking at an eggplant in my fridge from our CSA contemplating making some sort of dip out of it... You must have read my mind. This looks fantastic! I think it would be great with some endive!

Lilly's Home said...

Thanks for this recipe...it's now on my menu for Labor Day!!! Fantastic! Enjoy your Blog so much!

Smiles, Lilly