Chickpea and Eggplant Dip with Dill Pesto is full of bright and bold flavours, yet easy to make and very healthy. It's vegan and gluten-free and will satisfy even the pickiest eaters
1tablespoonwater(or use extra tablespoon of olive oil)
Instructions
Preheat oven to 350F.
Wash and cut the eggplant in half lengthwise.
Cut the top part with the stem off.
Drizzle the eggplant with a bit of oil, place on a baking sheet lined with parchment paper cut side down.
Bake for about 30-45 minutes or until the eggplant is soft when pierced with a knife.
Let it cool. You can keep it in an air tight container in the fridge for a few days.
When ready to make the dip, roughly chop the eggplant and place in a food processor.
Add the drained chickpeas, oil, lemon juice and process until smooth.
Add salt to taste.
To make the dill pesto, combine all the pesto ingredients in a food processor and pulse until thick paste forms.
I add a bit of water to make the pesto smoother without adding extra calories, but more oil can be used too.
Garlic clove is optional but adds a great flavour.
To serve, place the Chickpea and Eggplant dip in a bowl and scoop the Dill Pesto over it. Drizzle with more olive oil if desired. Eat with toasted pita or vegetables.