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); Lemon juice - 1/2 a lemon; Garlic salt - to taste; Garlic - 1 small clove (optional); Pecans - 40 g (1/3 cup)

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

Tree Nuts

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Vegetables

gram

eggplant

Water

milliliter

water

Seasonings

salt

Oils

olive oil

Beans & Legumes

garbanzo beans

Fresh Fruit

lemon

garlic salt

garlic

Nuts Seeds & Mixes

pecans

Sugar

Carbohydrates

Dietary Fiber

Protein

Calcium

Minerals

Vitamin A

Vitamins

Vitamin C

Sodium

Calories

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Choline

Beta-cryptoxanthin

Potassium

Saturated Fat

Iron

Vitamin K

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Chickpea and Eggplant Dip with Dill Pesto

Produce

Beverages

Baking Goods

Snacks

https://s3.amazonaws.com/grocery-project/recipe_images/Chickpea-and-Eggplant-Dip-with-Dill-Pesto-1387931

Chickpea and Eggplant Dip with Dill Pesto

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms

Chickpea and Eggplant Dip with Dill Pesto

THE APP

RECIPES

PRODUCTS

THE COMPANY

CONNECT WITH US

PRIVACY

|

terms