Bean Hummus with Eggplant & Pine Nuts
30 min
Vegan
118136
For 2 Portions
300 g
cannellini beans, canned
30 g
pine nut
10 g
parsley, fresh
1
eggplant
1/2
lemon
6 tbsp
olive oil
1 tsp
paprika powder, sweet
1 tsp
allspice, ground
1/2 tsp
cayenne pepper
1/2 tsp
cumin, ground
1/2 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash and roughly dice eggplant.