This scrumptious and wholesome white bean and roasted eggplant dip is a flavorful snack or app due to roasted eggplant, creamy white beans, garlic, tahini and lemon.
On this Put up: Every thing you want for White Bean and Roasted Eggplant Dip
My White Bean and Roasted Eggplant Dip is a scrumptious cross between hummus and baba ghanoush. We purchase eggplant virtually weekly as a result of it offers a meaty texture and provides bulk to dishes with out lots of further energy. Nonetheless on this dip, it provides a creamy texture together with plenty of good nutritional vitamins and a gentle sweetness. Eggplant is tremendous widespread in Middle Eastern delicacies (which I may eat daily), so in the event you haven’t given it a strive earlier than, this dip is likely to be a simple solution to check it out because it’s virtually hidden among the many different components!
Elements
- Eggplant: Additionally referred to as an aubergine, relying on the place you reside. They’re nice sources of fiber, iron, and B nutritional vitamins and cook dinner to be very creamy in texture.
- Cannellini beans: Often known as white kidney beans, they mix to a fantastic texture and are stuffed with protein and nutritional vitamins. You possibly can additionally use nice northern beans or chickpeas.
- Olive oil: Used each to roast the eggplant in addition to within the dip itself.
- Tahini: A paste constructed from sesame seeds, it’s a standard ingredient in hummus, and provides nutty style and creamy texture to the dip.
- Lemon juice: Provides vivid, recent taste and a little bit of acidity to steadiness out the opposite tastes.
- Garlic: Pungent, fragrant, and scrumptious taste. I add garlic to virtually every thing!
- Cumin: Provides a bit of heat to the dip.
- Water: Used to skinny out the dip.
Find out how to Make White Bean and Roasted Eggplant Dip
Begin your white bean and roasted eggplant dip by roasting your eggplant! Minimize your eggplant into one inch cubes and placed on a ready baking tray.
Then drizzle the eggplant with olive oil.
Then season with kosher salt and black pepper.
Toss all collectively till coated evenly, and bake within the oven at 425 till tender. Let cool barely earlier than persevering with with dip.
As soon as eggplant and cooled, add it to a meals processor together with the white beans (drained and rinsed), garlic cloves, tahini, lemon juice, cumin, olive oil, salt and pepper.
Puree on excessive pace till easy, including the water slowly till desired consistency is reached.
Serve garnished with some recent parsley alongside recent veggies or crackers, and luxuriate in your White Bean and Roasted Eggplant Dip!
Incessantly Requested Questions
What dip is constructed from roasted eggplant?
Baba ganoush or baba ghanoush is a Center Jap dip constructed from eggplant. My dip mixes the flavors of baba ghanoush with hummus!
What do you eat white bean dips with?
Pita wedges or pita chips, carrots, cucumber slices, crackers, celery. The choices are infinite, particularly as a result of my dip is each gluten-free and vegan!
How do you retailer leftover dip?
Maintain in an hermetic container within the fridge for as much as every week.
Extra Dips
Did you do this recipe and prefer it? The subsequent time you make it, snap an image and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we are able to admire and share your dish.
One other nice facet of this White Bean and Roasted Eggplant Dip is the truth that it tastes even higher the subsequent day as soon as the flavors get cozy with each other. We love making a giant batch on Sunday and snacking on all of it week lengthy.
No fork required.
White Bean and Roasted Eggplant Dip
This scrumptious and wholesome snack is filled with taste due to roasted eggplant, creamy white beans, garlic, tahini and lemon.
Servings:
- 1 massive Italian eggplant (minimize 1 in cubes)
- 14 ounce can cannellini beans (drained and rinsed)
- ¼ extra virgin olive oil (divided)
- 2 tablespoons tahini
- 1 teaspoon salt (divided)
- ½ teaspoon pepper (divided)
- ¼ cup lemon juice
- 2 tablespoons water
- 2 cloves garlic
- 1 teaspoon cumin
- chopped parsley (non-compulsory garnish)
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Pre-heat oven to 425 levels and spray a foil-lined baking sheet with non-stick spray.
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Unfold eggplant cubes on baking sheet in a single layer and drizzle with half of the olive oil (two tablespoons), half of the salt (1/2 teaspoon) and half of the pepper (1/4 teaspoon). Use palms to combine round to ensure cubes are evenly coated with oli and spices.
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Bake eggplant till tender, about 20-25 minutes; let cool barely.
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In a meals processor or excessive pace blender, add all remaining components in addition to the cooled eggplant. Puree till easy, about 1-2 minutes. Verify for seasoning and alter accordingly.
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Serve with recent parsley and greens or pita bread.
Forestall your display from going darkish
Be at liberty so as to add a bit extra water, one tablespoon at a time, to achieve desired consistency. Retailer in an air-tight container for as much as 7 days.
Energy: 60kcalCarbohydrates: 6.4gProtein: 1.8gFats: 3.8gSaturated Fats: 0.5gPolyunsaturated Fats: 2.3gTrans Fats: 0gLdl cholesterol: 0mgSodium: 235mgFiber: 2.7gSugar: 0.9g
