- 1 Eggplantsmedium, or 2 small
- 1 Onionunpeeled
- 1 Tomatoes
- Garlicwhole, unpeeled
- ½ cup Chickpeascanned, drained and rinsed
- ½ cup Walnutstoasted, chopped, reserve 1 tbsp for serving
- ¼ tsp Cumin
- ¼ tsp Smoked Paprika
- ¼ tsp Black pepper
- ¼ tsp Saltor more to taste
- ¼ cup Olive oilextra-virgin, divided
Roasted Eggplant and Chickpea Dip
Inspired by the Mediterranean flavors, this Roasted Eggplant and Chickpea Dip is the ultimate fall appetizer. It is packed full with roasted vegetables, chickpeas, and nuts, making it a healthy vegetarian dish with just over 200 calories. Plus, this recipe is incredibly simple to make.
First you want to roast the vegetables. Once the vegetables are cooked and begin to lightly brown, remove them from the oven and set aside to cool. Peel the roasted vegetables and add them to a food processor along with the chickpeas, walnuts, spices and olive oil. Process until a smooth paste forms, adding more oil if needed. To serve, top the dip with some extra toasted walnuts and a drizzle of olive oil. Serve with pita bread.
To make the Roasted Eggplant and Chickpea Dip, you will need the following ingredients:
Steps to make Roasted Eggplant and Chickpea Dip