Chickpea Eggplant Dip Recipe

Name: Chickpea Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried garbanzo beans; 1 carrot, peeled and cut in half; 1 medium Spanish onion, cut in half; 4 garlic cloves, peeled; 2 eggplants, cut in half lengthwise; 1/4 cup olive oil; 2 birds eye chilies, cut in half (seeded and deveined); 2 tablespoons olive oil; 1 teaspoon harissa; 1 teaspoon ground cumin

Servings: persons

2 cups dried garbanzo beans
1 carrot, peeled and cut in half
1 medium Spanish onion, cut in half
4 garlic cloves, peeled
2 eggplants, cut in half lengthwise
1/4 cup olive oil
2 birds eye chilies, cut in half (seeded and deveined)
2 tablespoons olive oil
1 teaspoon harissa
1 teaspoon ground cumin

1
Soak the dried chickpeas in cold water for 8 hours, then drain.
2
Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
3
Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
4
Drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
5
Meanwhile, preheat the oven to 300u00b0F.
6
Toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes.
7
Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle
8
Scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water.
9
Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
10
Serve at room temperature with pita!

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups dried garbanzo beans, 1 carrot, peeled and cut in half, 1 medium Spanish onion, cut in half, 4 garlic cloves, peeled, and more.

Yes, Chickpea Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea Eggplant Dip

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