White Bean and Roasted Aubergine Hummus

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Ingredients

  • 1 (750g) aubergine or 3 Japanese aubergines, trimmed, cut into 5cm pieces
  • 80ml olive oil, plus more for drizzling
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1 (450g) tin cannellini beans, drained, rinsed
  • 40g fresh flat-leaf parsley
  • 3 tbsps fresh lemon juice (from about 1 lemon)
  • 1 clove garlic
  • 1 cucumber, cut into 1/2 cm slices

Use imperial measurements

Method

How to make White Bean and Roasted Aubergine Hummus

Preheat the oven to 220°C/gas mark 8 and place an oven rack in the centre.

Place the aubergine on a greaseproof paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled aubergine, beans, parsley, lemon juice, garlic, salt and pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add olive oil until the mixture is creamy. Season with more salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

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