Roasted Vegetable Dip

My favorite recipes are the ones that entail roasting followed by processing. To me these are the easiest and most convenient. I like to use the oven baking time to clean up and prepare for the next step, and it always feels like cooking is a breeze. So, I knew I had to share this recipe because it is my favorite kind, pop all the veggies in the oven then whiz it together in the food processor and, voila, it's done!

And of course I love this recipe because it is chock full of yummy vegetable goodness, and super delicious. It goes really well with homemade cauliflower crackers, homemade corn tortillas, or even as stir-in to cooked quinoa or pasta. 

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Roasted Vegetable Dip Recipe
vegan, gluten-free, plant-based, refined sugar-free

Ingredients: 

• 1 eggplant, chopped into cubes
• 5 oz. cherry tomatoes (or about 1/2 cup any tomato on hand, chopped if necessary)
• 1 onion, sliced into rings or slivers
• 3 cloves of garlic, peeled and crushed with the side of your knife
• 2 Tbsp flax oil or extra virgin olive oil
• 1, 15 oz. can chickpeas, drained and rinsed (substitute any bean variety you have on hand)
• 2 tsp fresh lemon juice
• 1/2 tsp salt
• pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Coat all the eggplant, tomatoes, onion and garlic with the olive oil, salt and pepper and spread on baking sheet.
3. Roast vegetables for 20-30 min, until they are cooked through and tender.
4. Place roasted vegetables in a food processor, add the chickpeas and lemon juice, then process until smooth.