Healthy Vegan Chickpea Sandwich Dip
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Print Recipe Servings 2 Servings
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Ingredients
- 2 cups cooked chickpeas
- 1 small eggplant roasted
- ½ lemon juiced
- 1 tsp sesame tahini
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- 1 tsp ginger
- ¼ tsp black pepper
- salt to taste
- 1 tbsp fresh mint leaves
- ½ cup water
- ¼ bunch parsley chopped
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Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the eggplant in foil and bake for 30 mins or until soft.
- Peel the roasted eggplant.
- Place all ingredients (except parsley) in a food processor and pulse until finely chopped.
- When it is ready, add the chopped parsley and mix well.
- Serve with whole wheat bread.
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Notes
- If the mixture is too thick you can add a little bit of water to chop it easily in the food processor.
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