Chickpea and Eggplant Dip with Dill Pesto
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooklist.com.
Ingredients
- Eggplant - 1 medium (about 1 pound)
- Water - 1 tablespoon (or use extra tablespoon of olive oil)
- Salt to tasteDill, roughly chopped - 20 g (about 1/4 or 1/3 cup)
- Olive oil - 2 tablespoons
- Olive oil for drizzling on the eggplant
- Chickpeas, drained - 1 can (540 ml)
- Garlic salt - to taste
- Pecans - 40 g (1/3 cup)
- Lemon juice - 1/2 a lemon
- Garlic - 1 small clove (optional)
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