White Bean & Eggplant Hummus

This delicious dip is a fun variation of baba ganoush and hummus that will add excitement to any hummus monotony. It can also be used as a white pasta sauce or spread.

1 roasted eggplant
1 small clove raw garlic or 2 large gloves of roasted garlic
1-2 Tbsp tahini
1/2 a fresh lemon (just the juice)
1/2 cup cooked white beans (navy beans or cannellini beans work great)
1/4 cup chopped fresh parsley

Prep: Roast the garlic and eggplant at 400 degrees for 30-45 minutes, or until a knife slides in easily

  • Cut the eggplant in half so there are two long halves and rub a little olive oil on the inside, place face down in a pan
  • Cut the pointy papery top of the whole bulb of garlic off, drizzle with a little olive oil and encase in aluminum foil

Combine all ingredients in a food processor and serve or keep in the fridge for up to 1 week