White Bean and Roasted Eggplant Hummus (Baba Ghanoush)

Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1 (1 1/2lb)  eggplants, trimmed and cut into 2-inch pieces
• 1⁄3 cup olive oil, plus more for drizzling
• 1⁄2 teaspoon kosher salt, plus more for seasoining
• 1⁄4 teaspoon black pepper, freshly ground plus more for seasoning
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1⁄3 cup  loosely packed fresh flat-leaf parsley
• 1  large lemon, juice of (about 2 tablespoons)
• 2  garlic cloves, minced
• 1⁄4 teaspoon cumin
• 3  tablespoons  tahini paste (adjust to taste)

Directions

1. Preheat the oven to 450 degrees F and place an oven rack in the middle.
2. Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper.
3. Roast for 20 to 25 minutes until golden brown.
4. Set aside to cool.
5. In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Pulse until the mixture until coarsely chopped.
7. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.
8. Season with salt and pepper, to taste.
9. Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.