Smoky White Bean Dip
Ingredients
- 1 (19oz) can white beans (great northern, cannellini, or navy)
- 1 aubergine
- 2 cloves garlic
- 2 tbsp vegan mayo
- juice from 1/2 lemon
- 1 tsp salt, or to taste
Garnish
- 1 tbsp garlic & herb roasted lentils (from @threefarmersfoods)
- smoked paprika
- chopped parsley
Preparation
Cook the aubergine over the open flame of a gas range for 8 minutes per side until soft and charred on the outside.
If no gas range is available, cook it on a BBQ or campfire.
Optionally, roast the whole aubergine on a lined baking tray in a preheated oven at 475°F for about 45 minutes, flipping once, until blackened, blistered, and soft.
Cut the aubergine in half, scoop out the flesh, and drain it in a colander over a bowl for about an hour.
Add the drained aubergine flesh, white beans, lemon juice, vegan mayo, garlic, and salt to a high-speed blender and blend until smooth.
Taste the dip and adjust seasoning to your preference.
Garnish with the roasted lentils, smoked paprika, and chopped parsley.
Serve with bread and other crudités.
Notes
This recipe serves 4 people.
