If you ran out of chickpeas, you can use your canned white beans hidden in your cupboard to make a delicious dip like this!
▶️ smoked paprika, for garnish
▶️ chopped parsley, for garnish
▶️ 2 cloves garlic
▶️ 2 tbsp vegan mayo
▶️ 1 (19oz) can white beans (great northern, cannellini, navy—whatever you’ve got)
▶️ 1 aubergine
▶️ juice from 1/2 lemon
▶️ 1 tsp salt, or to taste
▶️ 1 tbsp garlic & herb roasted lentils, for garnish
▶️ Cook aubergine over the open flame of your gas range (8 minutes a side), until soft on the inside and charred on the outside.
▶️ Using tongs and a knife to handle, cut aubergine in half and scoop out flesh. Place in a colander over a bowl for an hour or so to drain.
▶️ Add beans, aubergine, lemon, mayo, garlic and salt to a high speed blender. Blend until smooth. Taste and adjust seasoning to suit your preference.
Enjoy with bread and other crudités!