Roasted Eggplant and Chickpea Dip

healthy and delicious
Healthy and delicious
Share it on your social network:
Or you can just copy and share this url


1 Eggplants medium, or 2 small
1 Onion unpeeled
1 Tomatoes
Garlic whole, unpeeled
½ cup Chickpeas canned, drained and rinsed
½ cup Walnuts toasted, chopped, reserve 1 tbsp for serving
¼ tsp Cumin
¼ tsp Smoked Paprika
¼ tsp Black pepper
¼ tsp Salt or more to taste
¼ cup Olive oil extra-virgin, divided

Nutritional information


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:

Ingridiens for Roasted Eggplant and Chickpea Dip

Steps to make Roasted Eggplant and Chickpea Dip


Heat oven

Preheat the oven to 400 ºF. Line a baking dish with parchment paper.


Prepare vegetables


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.


Combine ingredients


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!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

  • Recipe Reviews:
Scallion Cornbread Recipe-Corn Bread with Scallions-How to Make Scallion Cornbread
Scallion Cornbread
Cast Iron Hasselback Potatoes Recipes-Skillet Hasselback Potatoes-Best Hasselback Potatoes Recipe
Cast Iron Hasselback Potatoes
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 1

Perfect appetizer, rich and tasty. Thanks for sharing the recipe!

Write your own review

You can optionally upload your own image along with a review