This Red Bean Hummus Dip is made with a unique combination of roasted eggplant and red kidney beans finished with extra virgin olive oil. It’s a great party appetizer or a healthy make ahead snack.
This is a sponsored post but the opinion and reviews are all mine. I have personally used the product and totally love it.
I have using this Olitalia European Extra Virgin Olive Oil in my cooking for a while now and it’s the best EVOO I have come across so far. The texture and the final outcome of a recipe is simply outstanding. I totally love this and cannot wait for them to launch their product soon all over the stores.
Detailed description of these European Extra Virgin Olive Oil:
- The most important information about this EVOO Is that it is made by pressing without heat or chemicals. Therefore, it represents the freshest and purest olive oil.
- It is free from acidity due to no over processing.
- Each oil is judged by expert tasters, who must agree that it meets the high flavor standards of an Extra Virgin rating.
- I love the fact that this European Extra Virgin Olive Oil has a high smoke point. Therefore, it is absolutely safe to use for light sauteing to deep frying to baking.
- Simply store this oil in a cool dark place and enjoy it in your recipes. Its healthy and versatile and super useful. It is best to use within 6 months of opening and 18 months of purchase.
It is true that Europe provides a great array of flavors of olive oil. We all know that olive oil is a fruit-based oil comes from the olive trees.
Olitalia European Extra Virgin Olive Oil is available to purchase at Eataly locations. Look for it at grocery stores in the Northeast next Spring.
Coming back to this recipe. I have made it from their recipe cards because I totally loved this dip. So, I wanted to share it with you all.
Ingredients for Red Bean Hummus Dip:
Red kidney beans
Crushed black pepper
Extra Virgin Olive Oil
Cilantro (to garnish)
How to make this Red Bean Hummus Dip:
Firstly, I roasted the whole eggplant in a pre-heated oven at 400-degree Fahrenheit for 40 minutes or until the skin was ready to be peeled.
Secondly, I peeled of its skin and kept it aside to cool down.
Next, In the food processor I combined all the ingredients (except EVOO and Cilantro). I, gave it a nice crush. Then, while processing the ingredients in the food processor I poured extra virgin olive oil into it to give it a structure.
Lastly, I spooned it out of the food processor in a deep serving bowl. Subsequently, I garnished it with cilantro and finished it with a little more extra virgin olive oil.
- Make sure to baby sit your eggplant while roasting so it does not blast in the oven.
- Let the eggplant cool and then peel the skin. It easily peels off without too much hassle.
- While combining the ingredients in the food processor, make sure to include all the eggplant’s juice in the food processor to enhance this dip’s flavor.
Frequently asked questions:
- It tastes best when served at room temperature. However, this dip lasts for about 2 weeks in the refrigerator in an air tight glass container.
- It pairs excellently with pita chips, pita breads and a side avocado tomato salad.
- Basically, hummus is healthy and has healthy fats. It is low in carbohydrate and high in protein.
If you are exploring other appetizer dips then I got you covered:
If you get a chance to make this recipe then please leave your feedback in the comments below and also rate this recipe. You may tag @kiipfit on Instagram as I love to see what’s cooking in your kitchen.
Red Bean Hummus Dip
roasted eggplant and red kidney beans finished with extra virgin olive oil. It’s
a great party appetizer or a healthy make ahead snack.
- 1 medium eggplant
- 1 15 oz can red kidney beans (rinsed and drained)
- 2 garlic cloves
- 1 tsp cumin powder
- 1/2 tsp paprika
- Juice of 1 small lemon or as per taste
- Salt as per taste
- Freshly ground black pepper as per taste
- 3 tbsp extra virgin olive oil
- 1 tbsp chopped fresh cilantro
- Preheat oven at 400 degree Fahrenheit and prepare a baking sheet.
- Place the whole eggplant on the baking sheet and bake/roast it for 40 minutes or until the skin is ready to be peeled. (Keep a watch on this to avoid eggplant blast in the oven).
- Once done, turn off the oven and take it out. Let it cool and peel off the skin.
- Now, in the food processor combine peeled eggplant, kidney beans, garlic, cumin powder, paprika, lemon juice, salt and pepper. Give it a nice crush.
- Then, while processing the dip, pour extra virgin olive oil into the food processor and continue processing until you reach a desired dip consistency.
- Do a taste test at this point. Feel free to adjust the salt and pepper. Give it another pulse.
- Spoon it out in a serving bowl and drizzle some extra virgin olive oil to moisture it and garnish with chopped cilantro.
- Serve it with pita chips, pita bread, veggies, olives or a side salad.
- This dip tastes best at room temperature. However, it can be refrigerated for about 2 weeks in an air tight glass container.
- I have provided a step wise images in the post above.