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Red Bean Hummus

This veggie-packed dip is perfect for colder weather days and makes for a healthy light meal when served with pita bread or on a salad.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer
Servings 12 servings

Ingredients
  

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 egg plant
  • 15 oz can red kidney beans rinsed and drained
  • 2 garlic cloves
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • juice of 1 small lemon
  • salt and pepper to taste
  • 1 tsp ground coriander

Instructions
 

  • Heat the oven to 400°F. Place the eggplant on a baking tray and roast for 40 minutes until soft. Allow to cook and then remove the skin.
  • Place the roasted egg plant flesh with all the ingredients, except the extra virgin olive oil, into a food processor.
  • Pulse until smooth.
  • Slowly add in the extra virgin olive oil until it becomes a smooth dipping consistency.
  • Add salt and pepper to taste.
  • Spoon into a deep serving bowl and finish with a swirl of extra virgin olive oil.

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