A creamy dip made with roasted eggplant and white beans. Perfect to pair with crunchy pita chips!
Eggplant is just the most versatile ingredient. It has long been a favorite, but I’ve always kept it pretty basic. In recent years I’ve broken out of that box and expanded into baba ganoush territory. Why I hesitated to make this favored veggie a dip we’ll never know. Eggplant dips are so rich and creamy, and this dip is vegan too!
This dish is tahini free, instead the flavors come from a just a bit of lemon juice, olive oil, and parsley. Very Mediterranean inspired. And so simple to do, after roasting the eggplant everything is just tossed in the food processor. The bean/eggplant combo is so filling you could practically could eat it for dinner.
I would have liked to share my version of homemade pita chips. But alas my pitas are poofless. Most are flat with large bubbles, mutant pitas which taste great, but aren’t exactly food blog worthy. Unless you cut ’em all up and bake them as shown 😉
I can usually get a few to puff up prettily, but it’s a challenging technique to nail.
I’ll keep chugging away, aspiring to share a perfected recipe of foolproof pitas with all of you.
Or, you know, maybe we could just buy some.
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