Description
This roasted eggplant and black bean dip is the most delicious hybrid of baba ganoush and hummus! So perfect as a healthy snack.
Ingredients
- 1 whole Eggplant, Peeled And Diced
- Salt, As Needed For Roasting
- Olive Oil, As Needed
- 1 can (15 Oz. Size) Black Beans
- 3 cloves Garlic, Peeled
- 1 whole Lime, Zest And Juice
- ⅓ cups Fresh Cilantro
- ½ teaspoons Smoked Paprika
- ½ teaspoons Dried Onion
- ¼ teaspoons Cumin
- ¼ teaspoons Chili Powder
Preparation
First, roast the eggplant. Preheat oven to 375ºF and line a sheet tray with a silicone mat or aluminum foil. Lay the eggplant out in a single layer on the tray and drizzle it generously with olive oil. Then sprinkle it well with salt 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 it is done, take it out to cool for 5 minutes.
Add eggplant, black beans, garlic, lime zest, lime juice, cilantro, smoked paprika, dried onion, cumin, chili powder and a teaspoon of olive oil into the bowl of 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 it with crackers, pita chips or veggies for an amazing, healthy snack!
