Eggplant-Chickpea Dip

Contributor
Eggplant-Chickpea Dip
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
152
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 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
  • 1 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.

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.

Nutritional Facts

Total Fat
5g
8%
Sugar
7g
N/A
Saturated Fat
0.7g
3.3%
Protein
7g
13%
Carbs
22g
7%
Vitamin A
16µg
2%
Vitamin B6
0.2mg
9.9%
Vitamin C
20mg
34%
Vitamin E
0.7mg
3.4%
Vitamin K
6µg
8%
Calcium
65mg
6%
Fiber
8g
31%
Folate (food)
56µg
N/A
Folate equivalent (total)
56µg
14%
Iron
1mg
8%
Magnesium
37mg
9%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
6%
Phosphorus
123mg
18%
Polyunsaturated
2g
N/A
Potassium
354mg
10%
Sodium
139mg
6%
Thiamin (B1)
0.1mg
9.5%
Zinc
0.8mg
5.6%

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