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; Lemon juice - 1/2 a lemon; Chickpeas, drained - 1 can (540 ml); Pecans - 40 g (1/3 cup); Garlic salt - to taste; 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

Tree Nuts

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Vegetables

gram

eggplant

Water

milliliter

water

Seasonings

salt

Oils

olive oil

Fresh Fruit

lemon

Beans & Legumes

garbanzo beans

Nuts Seeds & Mixes

pecans

garlic salt

garlic

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

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