White Bean Hummus, plus a variation

At some point this week, I was watching the Food Network and saw Giada making a really easy hummus using cannellini beans and roasted eggplant. There are always white beans in my pantry and my friend Jamie’s parents had just given me an eggplant from their FL garden. The first time I made the hummus, I forgot the eggplant, a worthy mistake. It was delicious! I tried it again with the roasted eggplant. Both are winners and would be great as an appetizer or sandwich spread. Enjoy!

White Bean Hummus

1 can cannellini beans, drained

1 garlic clove, peeled
Salt and pepper

Juice from 1 lemon

2 tsp. dried oregano
Olive oil

1. Place beans, garlic, lemon juice, oregano, salt, and pepper in the bowl of a food processor. Process until mixture is smooth; add about 2 Tbsp. olive oil to bean mixture with processor running. Season with salt and pepper to taste, if needed.

Roasted Eggplant-White Bean Hummus

It takes extra time to prep eggplant, but it’s necessary to remove the bitter flavor.

1 eggplant, cut into thick slices

Salt

1 can cannellini beans, drained

1 garlic clove, peeled

Pepper

Juice from 1 lemon

2 tsp. dried oregano

Olive oil

1. Arrange eggplant slices on paper towels, and sprinkle with salt. Let stand 15 minutes; turn over, and sprinkle other side with salt. Let stand 15 minutes. Rinse eggplant slices, and pat dry. Cut slices into chunks. Arrange eggplant on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.

2. Bake at 400° for 15 to 20 minutes or until softened and caramelized. Allow to cool slightly.

3. Place roasted eggplant, beans, garlic, lemon juice, oregano, salt, and pepper in the bowl of a food processor. Process until mixture is smooth; add about 2 Tbsp. olive oil to bean mixture with processor running. Season with salt and pepper to taste, if needed.