Gluten Free Roasted Eggplant and White Bean Hummus Recipe
Servings: 6 servings
Calories: 71kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 71kcal | Carbohydrates: 14g | Protein: 4g | Sodium: 558mg | Potassium: 120mg | Fiber: 4g | Vitamin A: 175IU | Vitamin C: 16.3mg | Calcium: 54mg | Iron: 1.9mg