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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
Servings: 12 servings
Course: Appetizer
Ingredients Method Video

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

Method
 

  1. 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.
  2. Place the roasted egg plant flesh with all the ingredients, except the extra virgin olive oil, into a food processor.
  3. Pulse until smooth.
  4. Slowly add in the extra virgin olive oil until it becomes a smooth dipping consistency.
  5. Add salt and pepper to taste.
  6. Spoon into a deep serving bowl and finish with a swirl of extra virgin olive oil.

Video