Spicy Roasted Aubergine, Red Pepper and Butter Bean Dip

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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.

Spicy Roasted Aubergine, Red Pepper and Butter Bean Dip

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

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