Cool Food for Hot Days

Here is the recipe we used Tasty Tuesday for a great snack.

White Bean and Roasted Eggplant Hummus

Ingredients
1 (1 1/2 pound) eggplant trimmed and cut into 2-inch pieces
Olive oil for drizzling, plus 1/3 cup
Kosher salt for seasoning plus 1/2 teaspoon
Freshly ground black pepper for seasoning plus 1/4 teaspoon
1 (15 oz) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (about 1 lemon)
1 clove garlic
1 cucumber cut into 1/4 inch thick slices

Directions
Preheat the oven to 450 degrees and place oven rack in middle of oven.
Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to25 minutes until golden brown. Set aside to cool.
In the bowl of a food processor, combine the cooled eggplant, beans, parsely, 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.