This roasted eggplant black bean dip is the most delicious hybrid of baba ganoush and hummus! So perfect as a healthy snack.
Author: Jeanie and Lulu's Kitchen
, peeled, diced
Canned Black Beans
, zested, juiced
Preheat the oven to 375 degrees F (190 degrees C). Line a sheet tray with a silicone mat or aluminum foil.
Lay the Eggplant (1) out in a single layer on the tray and drizzle it generously with Olive Oil (as needed). Sprinkle it well with Salt (to taste) and toss it all to coat.
Roast the eggplant for 30 minutes to get it tender and deeply flavorful.
While it roasts, prep the remaining ingredients and set up a food processor. When the eggplant is done, take it out to cool for 5 minutes.
Add the eggplant, Canned Black Beans (1 can), Garlic (3 cloves), zest and juice of the Lime (1), Fresh Cilantro (1/3 cup), Smoked Paprika (1/2 tsp), Dried Onions (1/2 tsp), Ground Cumin (1/4 tsp), Chili Powder (1/4 tsp), and Olive Oil (1 tsp) into the food processor.
Run it until it is a smooth, luscious dip. Transfer it to a pretty bowl and sprinkle additional cilantro on top.
Serve with crackers, pita chips or veggies for a delicious, healthy snack!
Nutrition Per Serving
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