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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Smoky Eggplant and Chickpea Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions