Eggplant Hummus

I eat fresh veggies with hummus almost every day.  This eggplant hummus is light, delicious, and easy to prepare.

Recipe adapted from Food Network

Ingredients:

6-8 white and/or green eggplant

1 ½ cups cannellini beans

3 tablespoons tahini

3 tablespoons lemon juice

1 tablespoon fresh flat leaf parsley

¼ teaspoon black pepper

½ teaspoon salt

¼ cup extra virgin olive oil

1 clove garlic diced

Directions:

1. Preheat oven to 425 degrees.  Pierce each eggplant with a fork twice in the middle.
2. Place eggplant on a rimmed and lined baking sheet.
3. Roast eggplant until soft 30-40 minutes depending on the size of the eggplants.
4. Let eggplants cool.
5. Slice eggplants lengthwise and scoop out the insides.  Transfer flesh to food processor.
6. Add beans, tahini, lemon juice, parsley, salt, pepper, and garlic to food processor.  Pulse to mix.
7. Slowly add in olive oil until you reach the desired consistency.
8. Store in an airtight container in the refrigerator.
9. Serve with fresh veggies, crackers, or on a salad in place of salad dressing.