Eggplant Dip with Chickpeas Walnuts and Turmeric
This eggplant dip with chickpeas, walnuts and turmeric is so delicious and nutritious. You can serve it as an appetizer, snack or a side dish. Sometimes I even use this dip to make a fast lunch. I spread some of this eggplant and chickpea mixture on a piece of flat bread. Then I cut some vegetables on the side and that is the perfect lunch for me. During the summer that is all I need. An easy, no cook, healthy meal that will satisfy my hunger and provide me with the nutrients I need to face any challenge.
Helpful tips
HOW TO COOK THE EGGPLANT?
Grilling – This is my preferred method of cooking eggplants. Preheat a grill on high and cut the eggplants in half. Brush some olive oil on each half. Grill the eggplant halves for about 5 minute per side (depending on size) or until soft.
Roasting – preheat the oven to 450F. Line a baking sheet with parchment paper. Wash and cut your eggplants lengthwise. Brush some olive oil on the eggplants. Place them on the baking sheet with the flesh down. Depending on the size of the eggplants roast for about 30-40 minutes. Allow them to cool off before you are trying to scoop out the flesh.
Be very careful when you roast or grill the eggplant. If you decide to cook it whole, make some deep cuts on the surface of the eggplant. Eggplants tend to explode when cooked whole. I had a horrible accident with an eggplant at the beginning of last year. I decided to grill an eggplant whole and I poked some holes with a knife in it before putting it on the grill. Unfortunately, that wasn’t enough. When I opened the grill lid, the eggplant exploded and burned me badly. There are still some scars on my arms from that accident. I recommend cutting the eggplant in half, lengthwise. You will reduce the bake time in half, and you will prevent accidents.
OTHER TIPS
You decide what is the texture and consistency of this dip. I personally prefer it smooth, but you can make it chunky too. You are in control of the flavors too. If you don’t like garlic as much you can omit it. I personally love garlic and sometimes I add double the amount I listed in this recipe. You can also adjust the salt and olive oil to your likings.
You can serve this eggplant dip with pita chips, crackers or flat bread. It also goes very well on a toast or bruschetta.
Eggplant Dip with Chickpeas Walnuts and Turmeric
Equipment
- Food processor
Ingredients
- 1 eggplant
- 1 can chickpeas 15 oz drained, save some for topping
- ½ cup walnuts save some for topping
- 1 tsp turmeric
- ½ tsp ground cumin
- 1 garlic clove
- a handful of parsley leaves and chives
- 2 Tbsp Plain or Greek yogurt
- ½ tsp salt or to taste
- 1 Tbsp extra virgin olive oil
Instructions
- To grill the eggplant: preheat a grill on high and cut the eggplant in half. Brush some olive oil on each half. Grill the eggplant halves for about 5 minutes per side (depending on size) or until soft.
- To roast: preheat an oven to 450F. Cut the eggplant in half, brush some oil on each half. Place eggplant halves on baking sheet and roast until soft.
- Cool down the eggplant, then scoop the flesh in the bowl of the food processor. To the same bowl add, the drained chickpeas , olive oil, garlic, parsley, chives, turmeric, yogurt, cumin and salt. Blend until smooth.
- To serve: transfer the dip to a serving bowl, drizzle some olive oil and top with some chickpeas, chopped walnuts and parsley .
