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White Bean and Roasted Eggplant Hummus
Ingredients
  • 1 (1 ½-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
  • Olive oil, for drizzling, plus ⅓ cup
  • Kosher salt, for seasoning, plus ½ teaspoon
  • Freshly ground black pepper, for seasoning, plus ¼ teaspoon
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • ⅓ cup loosely packed fresh flat-leaf parsley
  • 3 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 clove garlic
  • 1 hothouse cucumber, cut into ¼-inch thick slices
Steps
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