I have to confess that I’m not much of a dip person, I make dips very seldom which in a way is quite stupid because it’s an excellent way of eating raw vegetables; carrots, not to speak about celery, suddenly seem so much more sophisticated when they are cut into sticks and displayed on a plate next to a bowl with a nice dip. A home made one though because the type where you mix a powder with sour cream or something like that is not to recommend for obvious reasons and now I’m not being a snob but I’m talking about health reasons here, the things they add to that dip powder is not to recommend if you care about your health. Dips must be among the simplest things you can make if you have a blender of some type, and if you don’t you can make really good dips by chopping the ingredients finely. And when you are fed up with dipping, you can use it as a spread on bread or crackers so why, I wonder, why I don’t do it more often?

Here’s an eggplant dip with chickpeas and hazelnuts, it has a nice sweet flavour and you only need to add very little salt which is very heart healthy. This is my second entry for this month’s HoTM – Party Food. If you want to know more about it, you can read about it here.

eggplant dip with chickpeas and hazelnuts

enough for about two peckish people

1 medium eggplant
100 ml/ 0.42 cup cooked chickpeas
3-4 tblsp toasted and ‘peeled’ hazelnuts
1 sundried tomato
A small sprig of fresh rosemary
Extra-virgin olive oil

– Put the sundried tomato in tepid water to soak.
– Bake the eggplant in 200°C/392°F until it’s soft and has browned if an egglant can get any browner!
– Let it cool down a bit before you peel it and put it in a bowl together with the chickpeas, hazelnuts, sundried tomato, rosemary and some olive oil. Blend until smooth, add olive oil or liquid if you think it’s too dense.
– Ready to be eaten.

eggplant dip with chickpeas and hazelnuts

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