White Bean and Eggplant Hummus

Answer: Fresh, zesty, interesting, and delicious.

Question: What are four words to describe this appetizer?

When you want to offset heavier appetizers, try serving this alternative to hummus on slices of cucumber.  It's the perfect appetizer for a hot summer night.


White Bean and Roasted Eggplant Hummus

White Bean and Roasted Eggplant Hummus

  • 1 1/2 Pound Eggplant, Peeled and Cut Into 2-Inch Pieces
  • 1/3 Cup Olive Oil (plus extra for drizzling)
  • 1/2 Tsp Kosher Salt (plus extra for seasoning)
  • 1/4 Tsp Fresh Ground Black Pepper (plus extra for seasoning)
  • 1 15-oz Can Cannellini Beans, Drained and Rinsed
  • 1/3 Cup Loosely Packed Fresh Flat-Leaf Parsley
  • 3 Tbs Fresh Lemon Juice
  • 3 Cloves Garlic
  • 1 Hothouse Cucumber, Cut Into 1/4-Inch Thick Slices


  1. Preheat the oven to 450 degrees F.
  2. Place the eggplant on a foil-lined baking sheet sprayed with cooking spray.
  3. Drizzle with olive oil and lightly season with salt and pepper.
  4. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
  5. Combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor.
  6. Pulse until the mixture is coarsely chopped.
  7. Turn on the food processor, and while running, gradually add 1/3 cup of olive oil until the mixture is creamy.
  8. Season with salt and pepper to taste.
  9. Chill for an hour.
  10. When ready to serve, place a dollop of dip on each of the cucumber slices, or serve in a dipping bowl alongside them.