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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.


    • 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


    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.


    • Serve with toasted flat bread or raw vegetables.

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