Home
Dishes
Appetizers & Snacks
Roasted Eggplant and Chickpea Dip

Roasted Eggplant and Chickpea Dip

Name: Roasted Eggplant and Chickpea Dip
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean
Ingredients: Eggplants 1; Onion 1; Tomatoes 1; Garlic; Chickpeas ½ cup; Walnuts ½ cup; Cumin ¼ tsp; Smoked Paprika ¼ tsp; Black pepper ¼ tsp; Salt ¼ tsp; Olive oil ¼ cup

healthy and delicious

Share
Like 62
55m
Serves 6
Easy
400 ºF
(1)

Ingredients

Adjust Servings:

	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

231

Calories

15.8g

Fat

18.9g

Carbohydrate

Protein

0mg

Cholesterol

105mg

Sodium

Cuisine:

Mediterranean Recipes

Roasted Eggplant and Chickpea Dip recipe

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:

Ingredients for Roasted Eggplant and Chickpea Dip

Steps to make Roasted Eggplant and Chickpea Dip

1
Heat oven

Preheat the oven to 400 ºF. Line a baking dish with parchment paper.
2
Prepare vegetables
1

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.
3
Roast
50

Roast for about 35-40 minutes or until the vegetables have softened and cooked through. Once roasted, remove from the oven and let cool.
4
Combine ingredients
2

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.
5
Blend
2

Blend until smooth. Add the remaining oil if needed.
6
Serve

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!

About the author

Lilly Mathuse

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.