Oil-Free & Vegan Double Dipping {Baba Ganoush & Fresh Lima Bean Dips}
Hey there folks! I hope everyone is doing well! I am very much enjoying the summer produce that is popping up in abundance around here. Of course there is tons of zucchini and tomatoes, but there are also numerous varieties of eggplant available and fresh beans and peas. I am finding a new love of many of these seasonal offerings as I have been getting to revel in the offerings each week at the local farmers market.
In my opinion you can never have too many dip recipes, so today I’m sharing a few easy options for using some of this summer produce. They are both pretty similar in the seasonings because my boyfriend and I enjoyed the combination so much. Smoked paprika really is a powerhouse in the spice cabinet, so it is worth investing in if you do not already have some stocked.
Oil-Free Baba Ganoush
- 1 medium eggplant, roasted & peeled
- 1/2 cup cooked white beans
- 2 tablespoons tahini
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1 small lemon, zest & juice
- optional pinch or two of sea salt
Roast your eggplant in the oven at 375 degrees Fahrenheit until tender, flipping halfway. Mine took about 75 minutes. Remove from the oven and place in a heat proof bowl. Cover and let steam for 10-15 minutes. Once cooled, peel of the skin and cut off the stem.
Place in a food processor with the remaining ingredients and blend until smooth. Taste and adjust seasoning to your liking.
While eggplant has never been my favorite, the more I play around with it the more I enjoy it. Though nightshades sometimes get a bad wrap (individuals with arthritis or other inflammatory issues may need to limit or omit if they cause flare ups), eggplants are full of antioxidant compounds that are good for brain health, cardiovascular health, and protection against free radical damage. The dark purple varieties are especially high in anthocyanins, which is one of the nutrients that makes blueberries and beets so healthy!
Fresh Lima Bean Dip
- 2 cups cooked fresh lima beans
- 2 tablespoons tahini
- 1 small lemon, zest & juice
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- pinch of sea salt
Place everything in the food processor and blend until smooth. I added a tablespoon or two of water to thin mine out just a bit since I don’t use oil.
I have made dips out of cooked dried beans more times than I can count, but using the beans straight from the farmers market added a wonderful fresh note to the final product. They only take about 30 minutes to simmer on the stove top, making it even quicker than cooking dried beans and cheaper than buying canned beans. 😉
Enjoy!!
