Spicy Roasted Aubergine, Red Pepper and Butter Bean Dip

Last week was party time in our house. I turned 40 and we decided to celebrate my birthday with a big party. Even for a party, I’m not one to go convenience food shopping. I still like to make it myself, if I can. Dips are always popular at a party and they are so easy to do.

For a while now I have been thinking about making a few different dips and my party was the perfect opportunity. A few years ago I made an Aubergine dip that I was introduced to by my friend Ros. So I started wondering if I could change it slightly. I also started to wonder how butter beans would taste in a dip.

So I threw caution to the wind and I dived into my kitchen cupboards. I used a combination of spices for this dip and I added the butter beans. The results were delicious and everyone at the party enjoyed it. Of course, that meant I had to share this recipe with you.

Makes 1 large bowl

Equipment needed

• Sharp Knife
• Potato peeler
• Chopping board
• Baking tray
• Small bowl
• Food processor or blender
• Serving bowl

Ingredients

• Aubergine x 1
• Red Pepper x 1
• Sumac x 1 tsp
• Mild chilli powder x 1 tsp
• Garlic granules x 1 tsp
• Ground cumin x 1 tsp
• Ground ginger x 1 tsp
• Ground Cinnamon x 1 tsp
• Dried oregano x 1 tsp
• Olive oil x 1 tbsp
• Butter beans x 1 400g tin
• Salt and pepper to taste

Method

• Preheat the oven to 180°C or gas mark 4 and put the baking trays in.
• Cut the top from the aubergine and then peel.
• Next slice the aubergine length ways and cut into cubes.
• Now cut the top from the pepper and remove the seeds.
• Cut into large chunks and set both vegetables aside.
• In a small bowl mix the spices together with the olive oil.
• Remove the baking tray from the oven and put the vegetables in.
• Sprinkle over salt to taste.
• Pour over the oil and herbs mix.
• With your hands, mix in the oil to the vegetables.
• Once everything is coated in the oil mixture place in the oven for about 25 – 30 minutes, until everything is soft and golden brown.
• When the vegetables are cooked, remove and leave to cool.
• Now add the vegetables to the food processor or blender along with the butter beans.
• Blend all of the ingredients together until smooth.
• Then serve with crudités, sweet potato chips or crisps and enjoy.

Spicy Roasted Aubergine, Red Pepper and Butter Bean dip was so yummy. As I mentioned earlier everyone at the party enjoyed it and it will be one I will make again. It’s a versatile dip as it makes a brilliant snack, it’s good as part of a buffet but it could also be used as part of a main meal too. Plus it can be made in advance as all the ingredients are freezable too.

What’s the best dip you’ve had at a party? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx