Eggplant-Chickpea Dip

Eggplant-Chickpea Dip
Contributor
Eggplant-Chickpea Dip
Whole Foods Market
Eggplant-Chickpea Dip

Combine the flavors of two popular Middle Eastern dips (baba ghanouj and hummus) in this tasty purée. Serve with raw vegetables or spread on whole-grain crackers.

Click here to see In Season: 6 Easy Eggplant Recipes.

7
Servings
47
Calories Per Serving
Deliver Ingredients

Ingredients

  • large eggplants, halved lengthwise (about 1 pound each)
  • One  15-ounce can no-salt-added chickpeas, 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
  • clove garlic

Directions

Preheat the oven to 450 degrees.

Place the eggplants cut side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, 40-45 minutes.

When cool enough to handle, scoop the eggplant pulp into the bowl of a food processor and discard the skin. Add the remaining ingredients and process until smooth. Transfer to a serving bowl and garnish with parsley.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
3g
2%
Protein
2g
4%
Vitamin A, RAE
14µg
2%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
52mg
5%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
49mg
7%
Selenium, Se
3µg
5%
Sodium, Na
48mg
3%
Water
29g
1%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.