Eggplant-Garbanzo Bean Dip

By Dolphl1970

Ingredients

• 2 large eggplants (about 1 pound each), halved lengthwise
• 1 (15-ounce) can no-salt-added garbanzo beans, drained and rinsed
• 1/2 cup parsley leaves, chopped, plus more for garnish
• 1/2 cup chopped roasted red peppers
• 3 tablespoons sesame tahini
• 4 teaspoons lemon juice
• 1 clove garlic

Details

Servings 4

Preparation

Step 1

Preheat oven to 450°F. Place eggplants cut-side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, 40 to 45 minutes.

When cool enough to handle, scoop eggplant pulp into the bowl of a food processor; discard skin. Add garbanzo beans, parsley, red peppers, tahini, lemon juice and garlic. Process until smooth. Transfer to a serving bowl and garnish with parsley.