Eggplant-Chickpea Dip
Prep Time:
Cook Time:
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
  1. Preheat the oven to 450 degrees.
  2. 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.
  3. 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.