White Bean Baba Ghanoush

by Sarah on September 5, 2013 · 4 comments

I’ve been eating a lot of eggplant lately.

I don’t actually know much about eggplant’s growing season, but I do know it grows right here, right now. Since the farmers’ market and Target has become the source of all food for me, I’ve ended up with lots of peaches, tomatoes, okra….and eggplant.

Slicing, seasoning, and baking as ‘chips’ or roasting with onions are my go-to forms of preparation.

But every time I pull the dish or pan from the oven I think,“I really need to make baba ghanoush.”

In efforts to diversify (and increase) my protein intake, I started to think about concocting a riff on Tribe‘s roasted eggplant hummus, which I’ve only ever found/tasted/tried once, but still held a place on my ‘recreate’ list.

(Or maybe I’m just really overwhelmed by how many canned goods I managed to move with me from Virginia and wanted to start using them up.)

This isn’t hummus. [And not just because it’s made with white beans and not chickpeas.]

Let’s just call it a cross between bean dip and sandwich spread (what I like to call a spreadable dip)¬†that is perfect on toast…

…or just scooped onto salad.

And let’s also accept the fact that it is ugly.

But nothing that a little lettuce, or diced dried carrots, can’t fix.

White Bean Baba Ghanoush

[Makes about 3 cups]

  • 1 can Great Northern beans, rinsed and drained
  • 2 1/2 cups diced eggplant
  • 1 cup chopped sweet onion
  • 2-3 tablespoons lemon
  • 1 Tbsp. minced garlic (1 large clove)
  • salt + pepper
  1. Preheat oven to 375 degrees.
  2. Combine eggplant and onion on baking sheet or in a casserole dish. Toss with olive oil or cooking spray. Sprinkle generously with salt and pepper.
  3. Bake/roast vegetables until tender, about 30 minutes.
  4. Allow eggplant and onion mixture to cool.
  5. Combine eggplant and onions with remaining ingredients in a food processor.
  6. Process until just slightly chunky, or continue to puree until smooth, adding water or olive oil for consistency as desired.
Note: Because you don’t process this dip/spread until pureed, it is important that your garlic is very finely minced when you add it. Alternatively, garlic powder or roasted garlic will decrease potential vampire-frightening breath.
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Tricia @ Saving room for dessert September 5, 2013 at 12:29 pm

I love this recipe – I have baba ghanoush on my list of things to make with our garden produce but somebody ate our egg plant. We have a nice big plant and no fruit :( Our pups have wiped out many bunnies and opossums this summer but they have failed to get that pesky squirrel. Anyway – guess I need to head to the farmers market!

Hannah @ CleanEatingVeggieGirl September 5, 2013 at 2:26 pm

This sounds amazing!! I LOVE white beans, and using this as a sandwich spread would be so delicious :).

Anne September 5, 2013 at 4:54 pm

Oh, that looks good. I’ve been getting a remarkable amount of eggplant from my CSA, and was running out of ideas… I mean, how much grilled eggplant and ratatouille can you really eat? And I like having bean spreads…

Brittany @ Delights and Delectables September 11, 2013 at 7:03 pm

Let’s make this while you are here!!! mmkay?

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