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A bowl filled with red bean hummus dip and surrounded by veggies to complement it.
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Red Bean Hummus Dip

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.
Course Appetizer, Side Dish, Snack
Cuisine American, Mediterranean
Keyword hummus dip, hummus dip recipe, hummus recipe, red bean hummus, vegan hummus, vegan hummus hummus
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 78kcal
Author Gunjan

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 78kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg