Let us introduce you 3 easy and quick vegetable spread or dip recipe. One with 1) roasted eggplant, one with 2) roasted zucchini and chickpeas and one with 3) roasted bell peppers and walnuts. You can either serve them with your favourite veggie platter and make it a garden party appetizer or spread them on bread and have a delicious breakfast. Either way you might not ever google “best veggie dips to buy” again.
The first veggie spread we got to love is a very simple, roasted eggplant dip. The onion, the garlic, the mustard, the mayo, the lemon are only in small amounts so that none of them would over-power in taste the other, but rather complement each other. The eggplant is kind of a controversial vegetable, some people love it, some people hate it. Wait, scratch that, I just read that eggplant is actually a fruit, a type of berry. That’s interesting, never thought of it as making a fruit dip. Never mind, as I was saying some people love it, some hate it. Personally, I love eggplant in all different ways, but my wife’s favourite eggplant dish is by far this veggie dip recipe.
The second one is a recent favourite, roasted zucchini with chickpea. We eat zucchini a lot, in all forms grilled, as a soup, in stir-fry or with pasta. When we got another huge zucchini from my sister’s garden, my wife asked me what if we make a dip out of these zucchinis similar to the roasted eggplant dip we already know. Well.. I said why not. Chickpeas are added for better consistency and a bit of extra protein.
Last, but not least is the roasted bell pepper and walnut dip. Well, the story behind it is that we came across the word muhamarra and had no idea what is was. After googling it, we found that it is actually a very spicy and hot dish from Syria. We liked that muhamarra recipes are pairing roasted peppers with walnut, but the spices were a bit too much. So I toned them down a bit. Needless to say that it turned out to be so successful that my wife said that this roasted bell pepper and walnut dip defeated the roasted eggplant dip. Well…
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3 Simple Veggie Dip (Eggplant, Zucchini, Bell Peppers)
Ingredients
Roasted Eggplant Veggie Dip
- 2 Eggplant (medium) or 1 large
- 1 Onion (small)
- 1 clove Garlic
- 1 Tbsp Olive oil
- 1/2 Tbsp Mustard
- 1/2 Tbsp Mayo (I used vegan)
- Juice of half lemon
- Salt & Pepper to taste
Roasted Zucchini and Chickpea Veggie Dip
- 1 Zucchini (large)
- 1 cup Chickpea (canned without aquafaba)
- 1 Onion (small)
- 1 clove Garlic
- 1 Tbsp Olive oil
- 1/2 Tbsp Mayo (I used vegan)
- Salt and Pepper to taste
Roasted Bell Pepper and Walnut Veggie Dip
- 4 Bell peppers
- 1 cup Walnut (minced/finely chopped)
- 1 Onion (small)
- 1 clove Garlic
- 1 Tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Sweet paprika powder
- Juice of half lemon
- Salt and Pepper to taste
Instructions
Roasted Eggplant Veggie Dip
- Pre-heat oven to 180 degrees (350 Fahrenheit).
- Cut eggplants in half. I usually cut the stem out, but no worries if you leave them on.
- Drizzle a parchment paper with olive oil and place the half eggplants upside down so their peel is up.
- Roast the eggplants in the oven for approx. 40 minutes. Their peel should be wrinkled, if they are ready.
- While the eggplants are roasting, sautee the onion in a pan on medium heat and grate/press the garlic.
- When the eggplants are ready, let them cool at least for a bit, so you can scrape the eggplant flesh with a spoon out of its peel.
- Add the roasted eggplant, the sauteed onion, the grated/pressed garlic, the juice of half lemon, the mustard, the mayo, salt and pepper in a bowl and puree them thoroughly with a hand-held mixer or food processor.
- Ready to dip your favourite vegetable in it or spread them on your bread.
Roasted Zucchini and Chickpea Veggie Dip
- Pre-heat oven to 180 degrees (350 Fahrenheit).
- If you have a large zucchini, cut in the middle then cut them half. If smaller, only cut them in half.
- Drizzle a parchment paper with olive oil and place the zucchini upside down, so their peel is up.
- Roast the zucchinis in the oven for approx. 40 minutes. Their peel should be slightly wrinkled, if they are ready.
- While the zucchinis are roasting, sautee the onion in a pan on medium heat and grate/press the garlic.
- When the zucchinis are ready, let them cool at least for a bit, so you can scrape the zucchini flesh with a spoon out of its peel.
- Add the roasted zucchini, the canned chickpeas, the sauteed onion, the grated/pressed garlic, the juice of half lemon, the mayo, salt and pepper in a bowl and puree them thoroughly with a hand-held mixer or food processor.
- Ready to dip your favourite vegetable in it or spread them on your bread.
Roasted Bell Pepper and Walnut Veggie Dip
- Pre-heat oven to 180 degrees (350 Fahrenheit).
- In whole, without oil, roast the bell peppers in the oven for approx. 40 minutes. Depending on your baking sheet, use a parchment paper to be on the safe side. When ready, they might get some blackish colour here and there.
- While the bell peppers are roasting, sautee the onion in a pan on medium heat and grate/press the garlic.
- When the bell peppers are ready, let them cool at least for a bit, so they are not hot enough for you to peel them and take out the seeds with your hand.
- Add the roasted bell peppers, the minced/finely chopped walnut, the sauteed onion, the grated/pressed garlic, the juice of half lemon, cumin, paprika powder, salt and pepper in a bowl and puree them thoroughly with a hand-held mixer or food processor.
- Ready to dip your favourite vegetable in it or spread them on your bread.
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