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5 from 2 votes
Roasted Eggplant Black Bean Dip
Roasted Eggplant Black Bean Dip
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This roasted eggplant black bean dip is the most delicious hybrid of baba ganoush and hummus! So perfect as a healthy snack. 

Course: Snack
Keyword: Dips, Eggplant, Roasted Eggplant Black Bean Dip
Servings: 6
Calories: 64 kcal
Author: Jeanie and Lulu's Kitchen
  • 1 whole eggplant peeled and diced
  • salt as needed
  • olive oil as needed
  • 1 can black beans drained, 15 ounce size
  • 3 cloves garlic peeled
  • 1 whole lime zested and juiced
  • 1/3 cup fresh cilantro
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried onion
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  1. First, roast the eggplant. Pre-heat the oven to 375 and line a sheet tray with a silicone mat or aluminum foil. Lay the eggplant out in a single layer on the tray and drizzle it generously with olive oil. Then sprinkle it well with salt and toss it all to coat. Roast the eggplant for 30 minutes to get it tender and deeply flavorful. While it roasts prep the remaining ingredients and set up a food processor. When it is done, take it out to cool for 5 minutes.
  2. Add the eggplant, black beans, garlic, lime zest, lime juice, cilantro, smoked paprika, dried onion, cumin, chili powder and a teaspoon of olive oil into the bowl of the food processor. Run it until it is a smooth, luscious dip. Transfer it to a pretty bowl and sprinkle additional cilantro on top. Serve it with crackers, pita chips or veggies for an amazing, healthy snack!
Nutrition Facts
Roasted Eggplant Black Bean Dip
Amount Per Serving (1 serving)
Calories 64
% Daily Value*
Potassium 295mg8%
Carbohydrates 12.8g4%
Fiber 5.5g23%
Sugar 2.9g3%
Protein 3.3g7%
Calcium 20mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.