Smoky 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
- 1 tsp miso paste
- Juice of ½ lemon
- 1 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp sea salt, to taste
- 1–2 tbsp water
- Small handful flat-leaf parsley, chopped
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 200°C. Prepare a baking tray.
- 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.
- Scoop out the flesh from the aubergine and add to a food processor. Add the garlic, miso paste, lemon juice, olive oil, smoked paprika, cumin and salt. Blend for 30 seconds. Add the kidney beans and blend until smooth, scraping down the sides as needed.
- Add the water as needed, 1 tbsp at a time, until creamy. Stir through the parsley.
- Serve with pitta, crackers or crunchy veggies.
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