Roasted Eggplant & Beet Protein Dip
This Roasted Eggplant & Beet Protein Dip is a cross between Beet Hummus and Baba Ganoush yielding a tasty low carb and protein-packed 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.