Appetizers, Gluten Free, Grain Free, Kid Friendly, Lunch, Recipes, Snacks, Vegetarian

Roasted Eggplant & Beet Protein Dip

17 April

when I’m feeling snacky, I’ve been wanting a rich and delicious dip that’s also higher in protein and lower in carb. I haven’t been able to find this description in stores, so I decided to make one myself. I started with the notion of beet hummus, but edited it to transform into my roasted eggplant and beet protein dip. it’s super thick, flavorful, dippable and spreadable- the perfect snack.

the inspiration:

this dip is a cross between beet hummus and baba ganoush, (a mediterranean roasted eggplant dip). I wanted to use seasonal beets for flavor and color, but didn’t want the extra carbs from chickpeas. baba ganoush is lower in carbs so I added in roasted eggplant and the usual suspects for hummus and baba ganoush: tahini, lemon and garlic. finally, I added a secret ingredient for added protein.

roasted eggplant & beet protein dip ingredients:

beets: I roast whole beets on the same sheet pan as the eggplant for this dip.
eggplant: eggplants roast low and slow until caramelized and tender.
tahini: a classic element to mediterranean dips- it’s toasted sesame seed paste.
lemon: also a classic element and it adds a burst of freshness.
sumac: a classic purple-hued middle eastern spice made from ground sumac berries- it has bright notes of citrus. It can usually be found in mediterranean za’atar spice blends and you can substitute that if plain sumac is unavailable.
garlic: adds a nice sharpness to the dip.
fresh basil: I love the combination of fresh basil with eggplant.
good olive oil: to roast the eggplant and to finish atop the dip for serving.
pita chips: I serve this roasted eggplant & beet protein dip with these delicious grain-free pita chips.

how to serve:

this roasted eggplant & beet protein dip is lovely served alone but can also be diverse in serving ideas.

simply-served: serve dip finished with good olive oil, a sprinkling of sumac and pita chips on the side.
veggie panini: use dip as a spread on both sides of sourdough bread with grilled vegetables, havarti, arugula and sunflower seeds. press and griddle like a panini.
high-protein deli wrap: use dip as a spread in grain-free almond flour tortillas with deli turkey, sliced cucumber, sliced avocado and goat cheese.
grazing board: serve dip finished with good olive oil, sumac and edible flowers in a serving bowl. Place bowl atop grazing board and finish board with fresh crudités, (cucumbers, endive, dolce peppers), alongside pita chips and grilled halloumi cheese.