Sesame-Free Eggplant Hummus

Photo: Chris Gonzaga

Makes: 6-8 servings
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 olive oil
  • salt and pepper

Instructions

  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.