Eggplant and chickpea dip

Vegetarian
Eggplant and chickpea dip

Prep

5 min

Cook

40 min

Serves

8

Skill

Dairy and Lactose FreeVeganPicnics and SnacksEntertainingLow in FatLow in SugarLow in Sodium

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.

  • 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

Nutrition per serving

Weight, measurement and temperature conversions
658 kJ

energy kj

5 g

protein

1 g

saturated fat

5.1 g

dietary fibre

9 g

carbohydrate

3 g

sugars

198 mg

sodium