Gluten Free Roasted Eggplant and White Bean Hummus Recipe
Entertaining and party season is here! That means you’re going to need an arsenal of simple, yet delicious recipes at your disposal. This Gluten Free Roasted Eggplant and White Bean Hummus recipe is a prime example of simple, delicious, and not to mention convenient! Just blend this up and pack it in a nice serving bowl to bring to a party or of course you can serve it at your own get-together.
To make this recipe special and different from traditional hummus, I’ve used eggplant and white beans. Both of these just seem more comforting and epitomize fall flavor compared to chickpeas. And for a boost of nutrition and to make sure you get in your daily dose of collagen, I’ve added NeoCell’s Super Collagen. This is a must in my daily diet, so I figured why not mix it into this hummus? A delicious snack that gives you a healthy glow? I’m all about that … especially during this busy time of year when we might all look a little tired!
- 1 (1½ pound) eggplant, peeled and cut into 2-inch pieces
- Olive oil
- Kosher of fine sea salt
- Freshly ground black pepper
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/3 cup sundried tomatoes in oil patted dry and chopped
- 1/3 cup fresh basil leaves chopped
- 1 lemon zest finely grated and juiced
- 2 garlic cloves minced
- 6 tablespoons NeoCell Super Collagen
- ¼ teaspoon red pepper flakes
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Put eggplant on baking sheet, drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Toss to coat. Bake for 20-25 minutes or until the eggplant is soft and golden brown.
Place eggplant in food processor fitted with a steel blade. Add remaining ingredients and pulse until chopped. With the machine running, slowly add 1/3 cup olive oil and process until smooth. Add additional salt and pepper, if needed.
Serve with gluten free chips or crudités.
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