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Chickpea and Eggplant Dip with Dill Pesto

Name: Chickpea and Eggplant Dip with Dill Pesto
Total time: 45 min
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)

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

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882

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45 min

TOTAL TIME

380

CALORIES

$0.93

PER SERVING