White Bean and Roasted Eggplant Hummus

Ingredients:

• 1 eggplant (700 g) or 3 Japanese eggplants (peeled and cut into 5 cm pieces)
• 1 can (425 ml) white beans, drained and rinsed
• Olive oil for serving, plus 1/3 cup
• Coarse salt, plus 1/2 tsp.
• Freshly ground black pepper, plus 1/4 tsp.
• 1/3 cup fresh parsley leaves (do not pack)
• 3 tablespoons fresh lemon juice (from 1 lemon)
• 1 clove of garlic
• 1 greenhouse cucumber, sliced ​​into 0.5 cm thick circles

Preparation:

1. Preheat oven to 230°C and position the rack in the middle.
   
   Place the eggplant on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper. Bake for 20-25 minutes until golden brown. Let cool.
2. In the bowl of a food processor, combine the cooled eggplant pieces, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
   
   Pulse until the ingredients are coarsely chopped. With the processor running, gradually add 1/3 cup olive oil and blend until creamy. Season with salt and pepper to taste.
3. Transfer the hummus to a deep bowl and serve with cucumber slices. You can also spoon the hummus onto the cucumber slices and serve them on a serving platter.
   
   We offer a recipe hummus in a slow cooker.