Ingredients
one and a half cans (15-oz size) cannellini beans
1 small to medium-sized eggplant, roasted
1 small head garlic, roasted
4 Tablespoons organic raw tahini
3 Tablespoons organic extra virgin olive oil
1/2 cup chopped fresh parsley
juice of 2 lemons
sea salt and black pepper, to taste
Preparation
Preheat oven to 450F. Cut eggplant in half lengthwise and make cross-hatch marks in skin. Rub with olive oil and place cut side up on foil-lined baking sheet. Roast 25-30 minutes. To roast garlic (which you can do simultaneously), cut 1/4-inch off the head of a garlic bulb and remove excess paper from the bulb as needed, but keeping the bulb intact. Rub the top with olive oil and wrap in foil, leaving the top exposed. The garlic should only take 20 minutes to roast. In a large bowl, smash beans with a potato masher. Add remaining ingredients. To puree, use an immersion blender right in the bowl until the right consistency is obtained. Adjust seasoning as necessary.
