Homemade hummus is a great way to start your week. Namely, because it’s somehow invigorating to make and its a healthy thing you can eat it all week with veggies, chips on sandwiches, etc..! This hummus is very flavorful since its made with roasted eggplant and fresh parsley. Remember to go easy on the olive oil to keep it healthy!
I made this humus on Friday night for company. I had a few mediterranean tapas which included spanikopita, humus, roasted tomatoes, prosciutto wrapped melon and cheese. It was a fun way to eat.
2 T. olive oil
1 eggplant, cubed
half lemon, squeezed
3/4 large can cannellini beans, rinsed and drained
1 large handful parsley, chopped
1 clove garlic, chopped
salt and pepper
@ 1/4 cup olive oil
Preheat oven to 400 degrees. Place olive oil on a baking sheet. Add eggplant and toss to coat. Add salt and pepper. Bake in the oven for 20 minutes. Allow to cool for 5-10 minutes. Meanwhile, place the remaining ingredients in a food processor. Add eggplant and puree. Slowly add olive oil until smooth or at the desired consistency. I like mine a little chunky:) Store in the refridgerator until ready to serve. Serve with pita chips or veggies.