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 Time5

Cook Time25

Total Time30

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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.

Dipping a carrot in white bean and roasted eggplant dip.

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.

White bean and eggplant dip in food processor

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?

Baba ganoush or baba ghanoush is a Middle Eastern dip made 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 options are endless, especially because my dip is both gluten-free and vegan!

How do you store leftover dip?

Keep in an airtight container in the fridge for up to a week.

White bean and roasted eggplant dip with veggies and crackers.

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Liz eating white bean and roasted eggplant dip.

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.