Moroccan Party Dip
Elevate your appetizer game with this luscious Moroccan Party Dip, a bold and creamy blend of roasted eggplant, red bell pepper, and hearty chickpeas spiced with warm, aromatic seasonings like cumin, paprika, and a hint of cinnamon. Perfectly balanced with the tanginess of Greek yogurt, zesty lemon juice, and nutty tahini, this Mediterranean-inspired dip is both indulgent and wholesome. The roasting process imparts a smoky depth to the eggplant and pepper, creating a velvety base that pairs beautifully with pita chips, fresh veggies, or crusty bread. Easy to prepare in under an hour, this vibrant and flavorful dip is ideal for entertaining or simply upgrading your snack game.
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Recipe Information
Ingredients
- 1 large eggplant
- 1 large red bell pepper
- 1 can (15 oz) chickpeas
- 0.5 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 2 cloves garlic
- 1 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplant a few times with a fork, and place it along with the red bell pepper on a baking sheet lined with parchment paper.
Roast the eggplant and bell pepper for 30-35 minutes, turning them halfway through, until the skins are charred and the vegetables are soft.
Remove the vegetables from the oven. Allow them to cool for 10 minutes.
Peel the skin off the eggplant and bell pepper. Discard the skin, and roughly chop the flesh of both.
Drain and rinse the chickpeas, and set them aside.
In a food processor, combine the roasted eggplant, bell pepper, chickpeas, Greek yogurt, olive oil, lemon juice, tahini, garlic, cumin, paprika, cinnamon, salt, and black pepper.
Blend until the mixture is smooth, scraping down the sides as needed.
Taste and adjust the seasoning, adding more salt, lemon juice, or spices as desired.
Transfer the dip to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, and the chopped fresh cilantro.
Serve with pita chips, fresh vegetables, or crusty bread. Enjoy!
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 52.7 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1573 mg | 121% | |
| Iron | 5373.9 mg | 29855% | |
| Potassium | 3378 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
