Harissa aubergine and bean dip

Harissa aubergine and bean dip

Ingredients

serves 4–6
  • •1 medium aubergine, or ~200g roasted aubergine
  • •1 garlic clove
  • •1 400g can kidney beans or cannellini beans, drained and rinsed
  • •Juice of ½ lemon
  • •1 tbsp extra virgin olive oil
  • •2 tsp harissa paste
  • •½ tsp ground cumin
  • •½ tsp sea salt, to taste
  • •1–2 tbsp water
  • •Small handful fresh coriander, chopped

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Prepare a baking tray.
  2. 2. Prick the aubergine a few times with a fork and place on the tray with the garlic. Roast for 25–30 minutes, turning halfway, until the aubergine is very soft.
  3. 3. Scoop out the flesh from the aubergine and add to a food processor. Add the garlic, lemon juice, olive oil, harissa, cumin and salt. Blend for 30 seconds. Add the kidney beans and blend until smooth, scraping down the sides as needed.
  4. 4. Add the water as needed, 1 tbsp at a time, until creamy. Stir through the coriander.
  5. 5. Serve with pitta, sweet potato or roasted veggies.
Baker Beanie Author

■ every day is treat day ■