Eggplant and chickpea dip

Serves: 8
Prep: 5
Cook: 40

A delicious and nutritious recipe for your next celebration. Exotic spices combine with creamy eggplant, pine nuts and the goodness of legumes to make a moreish dip that's high in fibre.

Ingredients

  • 1 large eggplant
  • 400g can chickpeas, drained and rinsed
  • ¼ cup lemon juice
  • 2 tbs olive oil
  • 2 cloves garlic, chopped
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 2 tbs pine nuts, toasted
  • 2 tsp olive oil, extra to serve
  • pinch of paprika, extra to serve
  • 2 tbs parsley, chopped to serve

Method

  1. Preheat oven to 180°C. Place the eggplant on a baking tray and bake for 40 minutes or until soft. Slice the eggplant in half and scoop the flesh into the bowl of a food processor.
  2. Add the chickpeas, lemon juice, olive oil, garlic, cumin and paprika to the eggplant and blend until smooth. Spoon the dip onto a large flat serving plate and smooth the top with a spatula.
  3. Sprinkle the top of the dip with the pine nuts, drizzle with the extra olive oil. Finish with a sprinkle of the extra paprika and parsley. Serves 6-8.

Tips

  • Serve with toasted flat bread or raw vegetables.

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