Snack recipe · from the recipe book

Smoky Butter Bean and Roasted Eggplant Dip

Name: Smoky Butter Bean and Roasted Eggplant Dip
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 5 cups cubed (400 g) Eggplant, halved lengthwise; 2 cups (376 g) Lima beans (butter beans), canned, drained; 2 tbsp (24 g) Olive oil; 2 cloves (6 g) Garlic, peeled; 2 tbsp (30 g) Tahini; 2 tbsp (30 g) Lemon juice; 2½ tsp (6 g) Paprika (sweet or smoked), smoked; 1 tsp (2 g) Ground cumin; ¼ tsp (1.5 g) Salt; 2¾ tsp chopped (5 g) Fresh mint, chopped; 2 cups sliced (200 g) Cucumber, cut into sticks; 3½ medium (200 g) Carrots, peeled and cut into sticks

Creamy butter beans whipped with charred, silky roasted eggplant and smoked paprika for a soft, deeply smoky dip, finished with fresh mint and served with crisp cucumber and carrot sticks.

Oven
55 min · 20 min hands-on
Serves 4
Vegan
Gluten-free

31–45 g carbs
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

5 cups cubed400 gEggplanthalved lengthwise
2 cups376 gLima beans (butter beans), canned, drained
2 tbsp24 gOlive oil
2 cloves6 gGarlicpeeled
2 tbsp30 gTahini
2 tbsp30 gLemon juice
2½ tsp6 gPaprika (sweet or smoked)smoked
1 tsp2 gGround cumin
¼ tsp1.5 gSalt
2¾ tsp chopped5 gFresh mintchopped
2 cups sliced200 gCucumbercut into sticks
3½ medium200 gCarrotspeeled and cut into sticks

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
Score the cut sides of the eggplant halves in a crosshatch, brush them with half of the olive oil, and lay them cut side down on the pan with the garlic cloves tucked underneath.
Roast for 35 minutes, until the eggplant is very soft and collapsed and the garlic is golden; let cool for 10 minutes.
While the eggplant roasts, cut the cucumber and carrots into sticks and chop the mint.
Scoop the eggplant flesh away from the skins into a food processor or blender, discarding the skins, and add the roasted garlic.
Add the lima beans, tahini, lemon juice, cumin, salt and two thirds of the smoked paprika, then blend until creamy, about 2 minutes, scraping down the sides as needed.
Spread the dip in a shallow bowl, drizzle with the remaining half of the olive oil, and dust with the remaining third of the smoked paprika.
Scatter the mint over the top and serve with the cucumber and carrot sticks for dipping.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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Smoky Butter Bean and Roasted Eggplant Dip

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