Roasted Vegetable & Cannellini Bean Dip
By Chef Teresa Finney
There are a variety of delicious eggplant-based dips, such mutabal (a Middle Eastern smoky eggplant dip that has yogurt and tahini), as well as baba ganoush (a Lebanese dip made with roasted and smashed eggplant, lemon juice, olive oil, and seasonings); this roasted garlicky vegetable and cannellini bean dip takes some inspiration from those. I had squash I needed to use up from my last Fresh Harvest delivery, so those went into the dip as well. Serve this as you would any dip for a football-watching party, for example, with toasted pita bread, crackers, and/or crudités. Probably my favorite way to eat this dip though is to slather it on crusty bread for sandwiches in lieu of mayo.
Ingredients
- 1 medium-variety eggplant, such graffiti, Italian, white, etc
- 1 large zucchini
- 1 large yellow squash
- 4 cloves garlic, crushed and skins removed
- ¾ cup extra virgin olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (15-ounce) can of cannellini beans, drained
- Zest and juice from 1 lemon
- Handful cilantro, parsley, and basil
Overview
Yield
About 2 Cups
Prep Time
10 minutes
Cook Time
20 minutes
Serves
4-6 Servings
Instructions
Step 1
Preheat oven to 400F. Line a large baking sheet with parchment paper.
Step 2
Rinse eggplant, zucchini, and yellow squash under cold water. Remove the stems from each, cut into halves, then slice into half moons.
Step 3
In a large mixing bowl, combine ½ cup of the extra virgin olive oil, and the seasonings. Whisk to combine everything.
Step 4
Add the sliced vegetables and crushed garlic into the seasoned olive oil and toss to coat.
Step 5
Transfer olive oil-coated vegetables/garlic onto the prepared baking sheet, making sure to toss and roast for about 20 minutes, or until the squash and eggplant have browned a bit on the edges and the garlic has become soft and aromatic.
Step 6
Let vegetables cool to the touch, about 10 minutes.
Step 7
To a large food processor, add the roasted vegetables/garlic, the drained can of cannellini beans, zest and juice from the lemon, and the remaining ¼ cup extra virgin olive oil. Blend mixture to combine all the ingredients.
Step 8
Taste the dip now to check for seasonings and adjust if needed. Add the handful of fresh herbs and blend the dip a bit more to incorporate fully. The texture can be as smooth or chunky as you like.
Step 9
Transfer dip to a mixing bowl and let chill in the fridge for at least 1 hour, and up to 24 hours (dip can be made one day ahead). When ready to serve dip, garnish with more chopped fresh herbs and a drizzle of extra virgin olive oil. Serve dip with pita bread, crackers, and/or crudités.
Step 10
Dip will keep covered in your fridge for up to 1 week.
Notes
- Use this recipe as a guide.
- Adjust measurements and ingredients as necessary.
- Taste test as you go.
- Have fun in the kitchen!
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Teresa Finney is a recipe writer living in Atlanta with a passion for gardening and good food. Check out Teresa’s Twitter page for more recipes, food inspiration, and more!
