This delicious and healthy white bean and roasted eggplant dip is a flavorful snack or app thanks to roasted eggplant, creamy white beans, garlic, tahini and lemon.
My White Bean and Roasted Eggplant Dip is a delicious cross between hummus and baba ghanoush. We buy eggplant almost weekly because it provides a meaty texture and adds bulk to dishes without a lot of extra calories. However in this dip, it adds a creamy texture along with lots of good vitamins and a mild sweetness. Eggplant is super common in Middle Eastern cuisine (which I could eat every day), so if you haven’t given it a try before, this dip might be an easy way to test it out since it’s almost hidden among the other ingredients!
Ingredients
- Eggplant: Also called an aubergine, depending on where you live. They are great sources of fiber, iron, and B vitamins and cook to be very creamy in texture.
- Cannellini beans: Also known as white kidney beans, they blend to a great texture and are full of protein and vitamins. You could also use great northern beans or chickpeas.
- Olive oil: Used both to roast the eggplant as well as in the dip itself.
- Tahini: A paste made from sesame seeds, it’s a common ingredient in hummus, and adds nutty taste and creamy texture to the dip.
- Lemon juice: Adds bright, fresh flavor and a bit of acidity to balance out the other tastes.
- Garlic: Pungent, aromatic, and delicious flavor. I add garlic to almost everything!
- Cumin: Adds a bit of warmth to the dip.
- Water: Used to thin out the dip.
How to Make White Bean and Roasted Eggplant Dip
Start your white bean and roasted eggplant dip by roasting your eggplant! Cut your eggplant into one inch cubes and put on a prepared baking tray.
Then drizzle the eggplant with olive oil.
Then season with kosher salt and black pepper.
Toss all together until coated evenly, and bake in the oven at 425 until tender. Let cool slightly before continuing with dip.
Once eggplant and cooled, add it to a food processor along with the white beans (drained and rinsed), garlic cloves, tahini, lemon juice, cumin, olive oil, salt and pepper.
Puree on high speed until smooth, adding the water slowly until desired consistency is reached.
Serve garnished with some fresh parsley alongside fresh veggies or crackers, and enjoy your White Bean and Roasted Eggplant Dip!
Frequently Asked Questions
What dip is made from roasted eggplant?
What do you eat white bean dips with?
How do you store leftover dip?
More Dips
- Mexican Layered Hummus Dip
- Seven Layer Taco Dip
- Pumpkin Spice Greek Yogurt Dip
- Buffalo Cauliflower Baked Hummus
Eat It, Like It, Share It!
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Another great aspect of this White Bean and Roasted Eggplant 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.
No fork required.
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White Bean and Roasted Eggplant Dip?
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White Bean and Roasted Eggplant Dip
Ingredients
- 1 large Italian eggplant (cut 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 (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.
Last Step:
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