Herbed Eggplant Chickpea Dip
Eggplant has to be one of my favourite vegetables, it is so versatile and its purple skin contains phytonutrients which are powerful antioxidants that help fight off free radicals and protect our cells from damage. Eggplant is able to take on-board many different flavours without being over powering and can easily be hidden into many recipes.
I really like eating hummus as a snack with vegetable sticks so I often play around with what else I can do to change it up.
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Ingredients
Ingredients
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Instructions
- Preheat oven to 180 degrees fan forced.
- Slice eggplant into 6-8mm thick pieces and roast in the oven for 40 minutes until soft. Allow to cool for 10 minutes.
- Using a blender or a food processor, add eggplant, chickpeas, tahini, garlic, mixed herbs, cayenne pepper, salt and pepper and 1 tbsp of water/olive oil and process until thick and creamy. Add the additional 1 tbsp of water/olive oil if required.
- Serve with carrot, capsicum or cucumber sticks or simply just add to a salad.