Roasted Eggplant and White Bean Dip
Roasted eggplant is combined with white beans, spices, lemon and fresh herbs for a dip that’s incredibly delicious and creamy! Vegan and gluten-free.
Hey there! I hope you had a nice weekend.
We decided to sneak away to Carmel Valley for a few nights and are staying here until tomorrow. That’s been one benefit of having days off during the week. I’ve been able to find some really great deals!
I’ll likely give you a little recap of what we’ve been up to once we get back but in the meantime I couldn’t wait to share this incredible dip with all of you.
It’s one of those recipes that I wasn’t even planning on posting but it turned out so good that I couldn’t resist.
I came across it while editing pictures and simultaneously binge watching episodes of Giada at Home on the Food Network. If you’ve been reading my blog for a while then you probably already know how obsessed I am with Giada. She was one of the reasons I fell in love with cooking!
Anyways, I saw this dip on one of her shows and I thought blending roasted eggplant into a creamy dip sounded phenomenal. And guess what? It was!
Roasting the eggplant is the hardest part. Well actually I take that back. Not eating the roasted eggplant is the hardest part! :)
I slightly modified Giada’s recipe by upping the amount of lemon juice and parsley, and also adding fresh mint and a touch of cumin for extra flavor.
She calls it a hummus but because I reduced the amount of olive oil, the texture isn’t quite like a hummus so I’m calling it a dip.
Whatever you want to call it, her suggestion to pair it with fresh cucumbers is spot on so I highly recommend serving it with some of those.
And if you happen to have leftovers, it makes a delicious spread for sandwiches too. I like to pair it with crisp lettuce, slices of tomato, red onion, and strips of tempeh bacon. Ugh, just thinking about it is making my mouth water!
1 medium-size eggplant, diced into 1” cubes (approx. 2 cups)
1/4 cup + 2 tablespoons extra virgin olive oil, separated
1 (15 ounce) can cannelini beans, drained and rinsed
2 garlic cloves
1/2 cup fresh parsley
8 mint leaves
juice of 2 large lemons (approx. 1/3 cup)
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon pepper
- Start by preheating the oven to 450°F and then line a baking sheet with parchment paper. Toss the eggplant in 3 tablespoons of olive oil then spread it out onto the baking line sheet and roast in the oven for 25 minutes. Set aside to cool.
- Combine cooled eggplant with remaining ingredients in a food processor and blend on high until smooth, for about 30-60 seconds.
- Serve immediately or store in the refrigerator in an airtight container for up to 4 days.