Eggplant Hummus

From Food Allergy Friendly

Serves: 6 to 8

Free of: gluten and all top allergens

Ingredients:

1 eggplant, halved lengthwise

1 24 oz can white beans, rinsed

4 cloves garlic, rosted

1/2 cup parsley, chopped

1/4 cup lemon juice

2 tbsp olive oil

salt and pepper

Method:
Heat oven to 400 F. Place eggplant halves onto a baking sheet, cut side up. Roast 22-24 minutes until cooked through. Cool. Scoop eggplant flesh into a food processor and discard skin. Add all remaining ingredients. Pulse into smooth and combined well. Place hummus in dipping bowl, and serve with gluten-free garlic toasts or vegetable sticks.