Smoky White Bean Dip
Ingredients
- 1 (19oz) can white beans
- 1 aubergine
- 2 cloves garlic
- 2 tbsp vegan mayo
- juice from 1/2 lemon
- 1 tsp salt, or to taste
Garnishes
- 1 tbsp garlic & herb roasted lentils for garnish
- smoked paprika for garnish
- chopped parsley for garnish
Preparation
Cook aubergine over the open flame of a gas range for 8 minutes per side until soft and charred, or use a barbecue or campfire.
Alternatively, roast the whole aubergine on a lined baking tray in a 475°F oven for about 45 minutes, flipping once, until blackened, blistered, and soft.
Using tongs and a knife, cut the aubergine in half and scoop out the flesh, then place it in a colander over a bowl to drain for about an hour.
Add the white beans, drained aubergine flesh, lemon juice, vegan mayo, garlic, and salt to a high-speed blender and blend until smooth.
Taste and adjust seasoning to your preference.
Garnish with garlic and herb roasted lentils, smoked paprika, and chopped parsley.
Serve with bread and crudités; this recipe serves 4.
