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White Bean and Roasted Eggplant Dip

    This delicious and healthy snack is full of flavor thanks to roasted eggplant, creamy white beans, garlic, tahini and lemon.

    Creamy Roasted Eggplant and White Bean Dip in a bowl

    If I could only eat one type of food for the rest of my life it would be Middle Eastern food, hands down. Between the bright lemon, creamy olive oil and addictive garlic – I just can’t get enough. Not only is it bursting with flavor but it is 100% guilt-free. For whatever reason, I can consume mass quantities of hummus and feel absolutely zero guilt afterward.

    Roasted Eggplant and White Bean Dip is a delicious cross between hummus and baba ghanoush. We buy eggplant almost weekly because it’s provides a meaty texture and adds bulk to dishes without a lot of extra calories. Perfect examples of this are my Sausage and Eggplant Baked Pasta and Turkey and Eggplant Ragu with Whole Wheat Spaghetti.

    Creamy Roasted Eggplant and White Bean Dip on Carrot - The Lemon Bowl

    Another great aspect of this dip is the fact that it tastes even better the next day once the flavors get cozy with one another. We love making a big batch on Sunday and snacking on it all week long. It’s not only great as a dip but tastes fabulous as a sandwich spread with roast turkey breast or leftover pork roast.

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    Creamy Roasted Eggplant and White Bean Dip - The Lemon Bowl

    White Bean and Roasted Eggplant Dip

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    This delicious and healthy snack is full of flavor thanks to roasted eggplant, creamy white beans, garlic, tahini and lemon.
    PREP: 5 mins
    COOK: 25 mins
    TOTAL: 30 mins
    Servings: 16

    Ingredients
     

    • 1 in large Italian eggplant (cut 1 in cubes)
    • 14 oz 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 (optional garnish)

    Instructions
     

    • Pre-heat oven to 425 degrees and spray a foil-lined baking sheet with non-stick spray.
    • Spread eggplant cubes on baking sheet in one 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 hands to mix around to make sure cubes are evenly coated with oli and spices.
    • Bake eggplant until tender, about 20-25 minutes; let cool slightly.
    • In a food processor or high speed blender, add all remaining ingredients as well as the cooled eggplant. Puree until smooth, about 1-2 minutes. Check for seasoning and adjust accordingly.
    • Serve with fresh parsley and vegetables or pita bread.

    Notes

    Feel free to add a bit more water, one tablespoon at a time, to reach desired consistency. Store in an air-tight container for up to 7 days.

    Nutrition

    Calories: 60kcalCarbohydrates: 6.4gProtein: 1.8gFat: 3.8gSaturated Fat: 0.5gPolyunsaturated Fat: 2.3gTrans Fat: 0gCholesterol: 0mgSodium: 235mgFiber: 2.7gSugar: 0.9g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    33 Comments

    1. I will def. be trying this recipe out at the next mahjong night, but I have to ask, can I boil the eggplant cubes instead of roasting? Afraid they may end up dried out from the roasting. ( Love eggplant but I am terrible at baking it.)

    2. Liz,
      What a great idea! My spouse and I love baba ghanoush, and one of the kids loves hummus, so I’m going to try this with our CSA farm share eggplants this summer to see if it’s close enough to hummus to pass. Usually the bulk of the eggplants are roasted and added to spaghetti sauce (the kids now complain if there’s no eggplant in the spaghetti sauce) but I would love to have some saved out as a dip.
      Thanks!

    3. Oh I am definitely making this!! I have made Ina’s roasted eggplant several times & devour it, this sounds amazing. I want to try more Middle Eastern foods!!

      Your pictures look DELICIOUS. :)

    4. I am right there with you—if I could only eat one food the rest of my life it would be Middle Eastern too. Every week at least half or more of my diet consits of things like hummus, tabbouleh, lemon, olive oil, nuts, fish..I just love it. I guess it helps to have a Lebanese family. :) This dip looks wonderful. I am a fan of baba ghanoush so I think I would really like this.

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