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Chickpea and eggplant dip

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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

Details

Preparation

Step 1

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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