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, kidney bean dip, kidney bean hummus, red bean hummus, red bean hummus recipe, vegan hummus

Prep Time 10

Cook Time 40

Total Time 50

Servings

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