Vegan Pumpkin Seeds Eggplant Dip
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Print Recipe Servings 2 Servings
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Ingredients
- 1 small eggplant
- 3 green peppers
- 2 oz (60 g) raw pumpkin seeds
- 3.5 oz (100 g) cooked chickpeas
- ½ lemon juiced
- ½ cup water
- 3 cloves garlic
- 1 tsp coriander
- 1 handful fresh basil
- 2 tbsp ground flax seeds
- salt to taste
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Instructions
- Preheat the oven to 400°F (200°C).
- Put the eggplant and peppers on a baking sheet and bake for 40 mins.
- To peel them easily, place the roasted vegetables in a pot and cover with the lid for 15 min.
- Place the peeled roasted vegetables together with the remaining ingredients in a food processor until finely chopped.
- Serve with whole wheat bread.
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Notes
- You might want to peel the eggplant before baking, it could be easier for you.
- We usually bake the vegetables earlier in the day. Then we need only 10 mins to prepare everything.
- When baking the vegetables, you can pour a little water just to cover the bottom of the baking sheet but it is not necessary.
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