Gluten-free, Vegetarian
Indulge in the smoky, velvety flavors of this Roasted Eggplant Tahini Dip, topped with crispy chickpeas and jewel-like pomegranate seeds for a perfect balance of textures and tastes. This Mediterranean-inspired dip is a feast for the senses, combining creamy roasted eggplant with nutty tahini, garlic, and fresh herbs for a nutrient-packed appetizer or snack. The crispy chickpeas add a satisfying crunch, while the pomegranate seeds lend a burst of sweetness and acidity that brightens every bite. Serve it with warm pita or veggie sticks for a vibrant, healthy dish that’s perfect for holiday gatherings or weekly meal prep.
Yields: 6-8 servings
Prep time: 10 minutes
Total time: 45 minutes
Ingredients:
- 1/2 large eggplant, roasted
- 1 cup chickpeas, roasted
- 1/4 cup pomegranate seeds
- 1 tbsp tahini
- 1/4 cup Greek yogurt
- 1 tbsp extra virgin olive oil (EVOO)
- 1 lemon, juiced
- 1/2 tsp cumin
- Salt & pepper to taste
Instructions:
- Roast the Eggplant:
- Preheat your oven to 400°F.
- Slice the eggplant in half, drizzle with a bit of olive oil, and place cut-side down on a baking sheet lined with parchment paper.
- Roast for about 30-35 minutes or until the eggplant is tender and the skin is slightly wrinkled. Let it cool slightly.
- Roast the Chickpeas:
- While the eggplant roasts, spread the chickpeas on another baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to coat.
- Roast in the oven for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy. Set aside.
- Make the Dip:
- Scoop the flesh from the roasted eggplant into a food processor or blender, discarding the skin.
- Add tahini, Greek yogurt, olive oil, lemon, cumin, salt, and pepper. Blend until smooth and creamy. Adjust salt and pepper to taste.
- Assemble and Garnish:
- Transfer the eggplant dip to a serving bowl.
- Top with crispy chickpeas, pomegranate seeds, and an extra drizzle of olive oil for added richness.
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