Smoky Eggplant and Chickpea Spread Recipe

Name: Smoky Eggplant and Chickpea Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2-2 lb) eggplants; 15 ounces low-sodium chickpeas, drained and rinsed; ½ cup tahini, stirred well; ¼ cup fresh lemon juice; 2 tablespoons extra virgin olive oil; 2 tablespoons water; 1 garlic clove, chopped; 1 teaspoon ground cumin; ¼ teaspoon chili paste, ground fresh (or more to taste); fresh parsley; ¾ teaspoon sea salt; 1 pinch fresh ground black pepper

Servings: persons

1 (1 1/2-2 lb) eggplants
15 ounces low-sodium chickpeas, drained and rinsed
½ cup tahini, stirred well
¼ cup fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons water
1 garlic clove, chopped
1 teaspoon ground cumin
¼ teaspoon chili paste, ground fresh (or more to taste)
fresh parsley
¾ teaspoon sea salt
1 pinch fresh ground black pepper

1
Preheat oven to 400F Heat a grill pan to high.
2
Using a fork, poke eggplant five or six times so it won't explode when it cooks.
3
Place eggplant on grill and cook, turning a few times, until skin is charred well, about 10 to 15 minutes.
4
Transfer eggplant to a baking sheet to finish cooking in oven until very soft when pierced with a skewer, about 20 minutes Remove eggplant and allow it to sit at room temperature until cool enough to handle.
5
Peel away skin and discard.
6
Cut peeled eggplant into pieces so it will fit into a food processor or blender.
7
Add chickpeas along with remaining ingredients and blend until smooth.
8
If too thick, add water 1 tablespoon at a time, until mixture reaches desired consistency.
9
Taste and make any adjustments to seasoning with lemon juice, salt and pepper.

301

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 12 ingredients. The key ingredients include: 1 (1 1/2-2 lb) eggplants, 15 ounces low-sodium chickpeas, drained and rinsed, ½ cup tahini, stirred well, ¼ cup fresh lemon juice, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Eggplant and Chickpea Spread

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