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