Smoky White Bean

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! ⁣