Thursday, July 5, 2012

Eggplant Hummus

Serves: 6 to 8
Free of: gluten and all top allergens
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

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.

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