Chickpea and eggplant dip

Chickpea and eggplant dip
Chickpea and eggplant dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients (makes 3 cups):

  • 2

    cups dried chickpeas, soaked in cold water for 8 hours and drained

  • 2

    garlic cloves, crushed

  • 2

    eggplants

  • 1/4

    cup tahini

  • 2

    tbsp olive oil

  • 2

    tbsp lemon juice

  • a pinch of cumin

  • 1

    tsp salt

Directions

Cook the chickpeas in water until tender. Drain, reserving 1 cup of the cooking liquid. Meanwhile, preheat the oven to 375ºF (190ºC). Prick each eggplant a few times, place them on a baking sheet and roast in the oven for around 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. Set aside until cool enough to handle. Split the eggplant and scrape out the pulp. Transfer to a blender, add the cooked and drained chickpeas, the crushed garlic, cumin, salt, tahini, 2 to 3 tbsp of the reserved liquid, lemon juice and olive oil. Puree, adding more of the cooking liquid 2 tablespoons at a time as necessary, until the mixture is smooth and creamy. Taste, and season with additional salt and lemon juice, if necessary. Sprinkle some olive oil and garnish with chopped parsley.

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