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Eggplant and chickpea dip

Name: Eggplant and chickpea dip
Prep time: 5 min
Cook time: 40 min
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

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

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Method

Step 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.
Step 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.
Step 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.