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Smoky White Bean Dip 🌿
by @realizing_fitness
1 (19oz) can white beans (great northern, cannellini, navy—whatever you’ve got)
1 aubergine
2 cloves garlic
2 tbsp vegan mayo
juice from 1/2 lemon
1 tsp salt, or to taste
1 tbsp garlic & herb roasted lentils, for garnish
smoked paprika, for garnish
chopped parsley, 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. Don’t have a gas range? Try on the bbq or a campfire.
Optional: roast aubergine (whole and on a lined baking tray—middle rack) at 475 for 45 minutes or so. Flip once while cooking. Should be blackened, blistered and soft.
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!
Serves 4
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