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.
Roasted Eggplant & Beet Protein Dip
Ingredients
- 2 medium eggplants tops removed, halved vertically
- 2 medium beets peeled and wrapped in a foil packet
- 1 Tablespoon extra virgin olive oil plus more for garnishing
- ½ cup whole milk cottage cheese
- ¼ cup tahini
- 2 garlic cloves
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- ¼ teaspoon sumac plus more for garnishing
- 1 teaspoon kosher salt
- ¼ cup fresh basil leaves
- Edible flowers for garnishing
- Pita chips for serving
Instructions
- Preheat oven to 375 degrees.
- On a parchment lined sheet pan, drizzle eggplant halves with olive oil on both sides and arrange flesh side down. Add foil packet of beets to the sheet pan as well.
- Bake for 1 hour, rotating 180 degrees midway through cooking, until eggplant is very soft and caramelized and beets are tender.
- When cool enough to handle, roughly dice beets and add to a food processor.
- Carefully scrape out the innards of the eggplant and add to the food processor.
- Add all remaining ingredients to the food processor except for edible flowers and pita chips.
- Process until very smooth. Add dip to a bowl and chill completely. The flavor dramatically changes between warm and cold, so make sure to serve cold for optimal flavors.
- Serve chilled with a large drizzle of good olive oil, a sprinkling of sumac, edible flowers and pita chips on the side for dipping.
