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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.

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.

Nutritional Facts
Servings7
Calories Per Serving152
Total Fat5g8%
Sugar7gN/A
Saturated0.7g3.3%
Protein7g13%
Carbs22g7%
Vitamin A16µg2%
Vitamin B60.2mg9.9%
Vitamin C20mg34%
Vitamin E0.7mg3.4%
Vitamin K6µg8%
Calcium65mg6%
Fiber8g31%
Folate (food)56µgN/A
Folate equivalent (total)56µg14%
Iron1mg8%
Magnesium37mg9%
Monounsaturated2gN/A
Niacin (B3)1mg6%
Phosphorus123mg18%
Polyunsaturated2gN/A
Potassium354mg10%
Sodium139mg6%
Thiamin (B1)0.1mg9.5%
Zinc0.8mg5.6%