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