Creamy Aubergine and Chickpea Dip

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Creamy Aubergine and Chickpea Dip

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Ingredients

100g Aubergine
100g Chickpeas Tinned or precooked
2 heaped tbsp Greek Yogurt
1/3 Lemon
1/2 to 1 clove Garlic
Olive Oil
  • 40 mins
  • Easy

Ingredients

Directions

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Use this recipe as a dip to share or a spread for toast.

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Steps

1
Done

Roughly chop the aubergine (skin on) and coat in olive oil.

2
Done

Roast at 200°C (392°F) for 25 minutes, until soft. Leave to cool.

3
Done

Blend the roasted aubergine, chickpeas. yogurt, garlic and lemon juice together using a food processor or hand blender. Keep blending until you reach your desired consistency.

Jo Weston

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