Eggplant-Chickpea Dip

4 from 1 ratings

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.

Servings

servings

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 tablespoon sesame tahini
4 teaspoon 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.