1 bulb garlic
1 small carrot
1 small zucchini
½ small eggplant (aborigine)
1 medium can chickpeas, drained and rinsed
1 medium onion, halved
5 tablespoons tahini paste
2 tablespoons lemon Juice
1 small bunch parsley, chopped roughly
1 tablespoon Dijon Mustard
1 medium red pepper
1 chili, chopped
1 tablespoon Vegemite or similar (optional)
salt and pepper
You will need a blender or food processor.
Cut the top of the garlic bulb off exposing the cloves inside (leave skin on). Place zucchini (whole), eggplant, red pepper (whole), onion halves and garlic bulb on a roasting tray. Coat everything liberally with olive oil. Roast on a medium-low heat for about 30-40 minutes. Let them cool out of the oven.
Peel skins off garlic bulb and place cloves in food processor. Peel blackened skin off red pepper, roughly chop and place in food processor. Scoop the flesh out of the eggplant skin, roughly chop onion and zucchini and place all of it the food processor. Now add all the other ingredients. Whiz until paste-like.
Voila! Yummy dip!
This dip isn't very pretty but it’s tasty.
Serve in a bowl with some celery and carrots and some vegan crackers or have it on toast.
Will keep in an airtight container in the fridge for about 5 days, if it lasts that long!