White bean and roasted aubergine hummus

Method

White bean and roasted aubergine hummus

1) Preheat the oven to 220C/Gas 8 and place an oven rack in the middle.

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

3) In the bowl of a food processor, combine the cooled aubergine, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with 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.