Roasted Eggplant & Red Pepper Dip with Seed Crackers (Leftover)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut 1/2 eggplant into 1-inch cubes and slice 1/2 red bell pepper into quarters, removing seeds and stem.

Place eggplant cubes and red pepper quarters on the baking sheet. Drizzle with 1/2 teaspoon olive oil and season with a pinch of salt and pepper.

Wrap 2 garlic cloves (unpeeled) in a small piece of aluminum foil and place on the baking sheet.

Roast vegetables for 25-30 minutes until eggplant is tender and pepper skin is slightly charred.

While vegetables are roasting, prepare the seed crackers. In a small bowl, combine 1 tablespoon each of flaxseeds, chia seeds, sunflower seeds, and pumpkin seeds.

Add 1 tablespoon whole wheat flour, a pinch of salt, and 2 tablespoons water to the seed mixture. Stir well and let sit for 10 minutes to thicken.

Line another baking sheet with parchment paper. Spread the seed mixture thinly and evenly on the parchment paper, about 1/8 inch thick.

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

Remove the crackers from the oven, carefully flip using a spatula, and bake for another 10-15 minutes until crisp. Remove and let cool.

Let the roasted vegetables cool slightly. Peel the roasted garlic cloves and remove the skin from the roasted red pepper.

In a food processor, combine roasted eggplant, red pepper, peeled garlic, 1/4 cup chickpeas, 1 tablespoon lemon juice, 1 teaspoon tahini, 1/2 teaspoon olive oil, 1/4 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

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

Transfer the dip to a small serving bowl, drizzle with remaining olive oil, and garnish with 1 teaspoon chopped parsley.

Break the seed crackers into pieces and serve with the eggplant and red pepper dip.