Eggplant and White Bean Dip

For those who love dips, this is a unique and very low-calorie option. It can be enjoyed as a snack or at gatherings and parties alongside carrots or celery.

Approximate Nutritional Content: 2 tablespoons

• Calories: 60 kcal.

• Grams of fat: 3.8 gr. equivalent to half a fat serving

• Grams of carbohydrates: 6.4 gr. equivalent to half a grain serving

• Grams of protein: 1.8 gr.

Note: nutritional information may vary depending on the quantity and type of ingredients used.

Ingredients:

• 1 large eggplant, cut into cubes

• 1 can white beans, drained

• 1/4 cup olive oil (divided)

• 2 tablespoons tahini

• 1 teaspoon salt (divided)

• 1/2 teaspoon pepper (divided)

• 1/4 cup lemon juice

• 2 tablespoons water

• 2 cloves garlic

• 1 teaspoon cumin

Preparation:

• Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil and spray with cooking oil.

• Place the eggplant on the sheet and drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well with your hands to coat the eggplant thoroughly.

• Bake the eggplant until soft, 20 to 25 minutes, then let cool.

• In a food processor, combine all ingredients, including the eggplant. Process until smooth and well combined, 1 to 2 minutes.

• Serve.

Bon appétit!