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:
Preheat the oven to 400 ºF. Line a baking dish with parchment paper.
Using a fork, poke a few holes throughout the eggplant. Slice the top off of a head of garlic. Place the eggplant, tomato, onion, and garlic on the prepared baking dish in a single layer and transfer to the preheated oven.
Roast for about 35-40 minutes or until the vegetables have softened and cooked through. Once roasted, remove from the oven and let cool.
Peel the roasted vegetables and add them to a blender along with ½ cup chickpeas, ½ cup chopped walnuts, ¼ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon ground black pepper, ¼ teaspoon salt, and 2 tablespoons olive oil.
Blend until smooth. Add the remaining oil if needed.
Serve the roasted eggplant and chickpea dip warm or at room temperature. Garnish with the reserved walnuts and a drizzle of olive oil and serve with pita bread.
This healthy and delicious Roasted Eggplant and Chickpea Dip gets its flavor and texture from roasted veggies and fragrant spices. Served with whole-wheat pitas, it’s a healthy snack or appetizer. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing your creations!
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