Spicy White Bean Baba Ganoush

Recipe by Virginia Shedd, social media and events coordinator

This is not your traditional baba ganoush. It incorporates white beans (cannellini) and La Onda’s Habanero Almond Dip. It is full of spiciness, smokiness, and versatility.

I typically don’t advocate specific brands in my recipes, but I had to include La Onda’s for a few reasons.
1. I am not aware of any other product like it – it’s a bit like hummus, with the nutty flavor (almonds!) of tahini, and the habanero is genuinely a bit spicy.
2. It’s made locally (for me, at least) in Santa Cruz, California, by a small start-up run by a woman named Taran Rowe.
3. It is sold at Animal Place’s Vegan Republic (this is “full disclosure” portion of the recipe), and buying it there means helping animals—sales proceeds benefit Animal Place’s rescue and sanctuary efforts.
4. Love is an ingredient.
5. I promise you, La Onda’s is amazing. I literally eat it with a spoon.

When I made this recipe it was hot out. I’m talking 100° F. And I needed something cool and refreshing for dinner. Woah! Isn’t baba ganoush served hot? Traditionally, yes. But I put mine in the fridge, let the flavors really develop, and ate it cold. And. It. Was. Wonderful. I encourage you to do the same, but it’s also great served warm.

The cannellini beans add some heartiness, creaminess, and protein, which helps make the baba ganoush versatile. It can be used as a dip for fresh, grilled, or roasted vegetables and pita; as a spread on a wrap or veggie burger; served as an appetizer or as a main course. It’s easy to make and there’s very little active kitchen time.

Ingredients
1 large eggplant (or 1 medium and 1 small), roasted
2-4 Tbsp. La Onda’s Habanero Almond Dip (depending on how nutty and spicy you’re up for; I love spicy so I added even more)
1 lemon, juiced
4 cloves of garlic, minced
Pinch of salt
1 can white (cannellini) beans (or roughly 1 ¾ cup prepared)
2 Tbsp. chopped fresh parsley
Olive oil (optional, for garnish)

Make it!
1. Pre heat oven to 450°.

2. Choose your eggplant roasting method. If you prefer to roast the whole eggplant, prick it all over with a fork. Alternatively, cut the eggplant in half lengthwise before roasting. If you choose this method, before roasting, salt the exposed flesh and let it sit for 10-minutes, then rinse the salt off. I like this method because it makes the eggplant (and the baba ganoush) less watery and a little smokier.

3. Roast the eggplant! Place the eggplant on a baking sheet, flesh side up if you’ve cut it, and roast for 15- to 20-minutes. The skin should be a little charred and the flesh should be very soft.

4. After your eggplant has cooled enough to be handled, scoop out the flesh and put it into a food processor or blender. Add all other ingredients except parsley and olive oil.

5. Process until smooth and creamy. Adjust salt to taste, but remember that the salt and garlic flavors will develop as the baba ganoush sits.

6. Transfer to serving dish. Mix in chopped parsley by hand, maybe reserve a bit for garnish.

7. Serve warm or cold. If you’re serving this as an appetizer or dip, create a small well and pour in a little olive oil. Sprinkle reserved parsley on top.

8. Enjoy.

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