Delicious Plant-Based Smoky Roasted Eggplant & Chickpea Dip Easy Vegan Appetizer ✨😋
Ingredients:
1 large eggplant approx 1 lb or 450g
1 can (400g) chickpeas drained and rinsed
¼ cup (60ml) tahini
2 tablespoons (30ml) fresh lemon juice
2 cloves garlic minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and black pepper to taste
2-3 tablespoons (30-45ml) extra virgin olive oil plus more for drizzling
Directions:
1 Preheat oven to 400°F (200°C). Pierce the eggplant several times with a fork.
2 Place the eggplant on a baking sheet and roast for 45-60 minutes or until it is completely soft and the skin is wrinkled.
3 Let the eggplant cool slightly. Cut it in half and scoop out the flesh discarding the skin.
4 In a food processor or blender combine the roasted eggplant flesh drained chickpeas tahini lemon juice garlic smoked paprika cumin salt and pepper.
5 Process until smooth and creamy adding 1-2 tablespoons of water if needed to reach desired consistency.
6 With the food processor running slowly drizzle in the olive oil and process until incorporated.
7 Taste and adjust seasoning if needed.
8 Transfer the dip to a serving bowl. Drizzle with extra virgin olive oil and sprinkle with smoked paprika or chopped parsley if desired.
9 Serve with pita bread vegetables or crackers.
Recipe Information: Preparation Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes | Calories per Serving: 200 | Number of Servings: 4
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