Roasted Eggplant & Red Pepper Dip with Seed Crackers

Preheat oven to 400°F (200°C).

Cut the 1/2 eggplant into 1-inch cubes. Cut the 1/2 red bell pepper into 1-inch pieces. Peel 2 garlic cloves.

Place the eggplant, bell pepper, and garlic on a baking sheet. Drizzle with 1 teaspoon olive oil and toss to coat. Roast for 25-30 minutes until vegetables are soft and slightly charred.

While vegetables roast, make the seed crackers. In a small bowl, combine 1 tablespoon flaxseeds, 1 teaspoon chia seeds, 1 tablespoon sunflower seeds, 1 tablespoon pumpkin seeds, and 2 tablespoons almond flour.

Add 1 tablespoon water and a pinch of salt to the seed mixture. Stir well until it forms a sticky dough.

Place the seed mixture between two pieces of parchment paper and roll out to about 1/8 inch thickness. Remove the top parchment.

Score the dough into cracker shapes with a knife and place (with bottom parchment) on a baking sheet.

Once vegetables are done, reduce oven temperature to 325°F (165°C) and bake seed crackers for 15 minutes until crisp and golden.

Let the roasted vegetables cool slightly, then transfer to a food processor. Add 1 tablespoon tahini, 1 tablespoon lemon juice, 1/4 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 cup chickpeas.

Process until smooth, scraping down the sides as needed. Taste and adjust seasonings if necessary.

Transfer the dip to a small serving bowl, garnish with 1 teaspoon chopped fresh parsley.

Serve the dip with the seed crackers.