Serves 6-8

Free of: gluten and all top allergens

Ingredients

• 1 eggplant, halved lengthwise
• 1 14 oz (398 mL) can white beans, rinsed
• 4 cloves garlic, roasted
• ½ cup (60 mL) parsley, chopped
• ¼ cup (60 mL) lemon juice
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Heat oven to 400° F.
2. Place eggplant halves onto a baking sheet, cut side up. Roast for 22-24 minutes until cooked through. Cool.
3. Scoop eggplant flesh into a food processor and discard skin.
4. Add all remaining ingredients. Pulse until smooth and combined well.
5. Place hummus in dipping bowl, and serve with gluten-free garlic toasts or vegetable sticks.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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