Veggie Dips Eggplant Zucchini Roasted Bell Pepper - Creamy and easy to make veggie dips 1) Roasted Eggplant, 2) Roasted Zucchini with Chickpea and 3) Roasted Bell Pepper with Walnut.
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3 Simple Veggie Dip (Eggplant, Zucchini, Bell Peppers)

3 simple veggie dip recipes with different roasted vegetables: Roasted Eggplant, Roasted Zucchini with Chickpea and Roasted Bell Pepper with Walnut. 
Course Appetizer
Keyword Dip, Gluten-free, Snack, Spread, Vegan
Servings 4 people

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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