Eggplant-Garbanzo Bean Dip

Eggplant-Garbanzo Bean Dip

Recipe Rating: 3.76541
Makes about 3 1/2 cups

Combine the flavors of two popular Middle Eastern dips (baba ghanouj and hummus) in this tasty purée. Serve as a dip for raw veggies or spread on whole grain crackers.

  • 2 large eggplants (about 1 pound each), halved lengthwise
  • 1 (15-ounce) can no-salt-added garbanzo beans, drained and rinsed
  • 1/2 cup fresh parsley leaves, chopped, plus more for garnish
  • 1/2 cup chopped roasted red peppers
  • 3 tablespoons tahini
  • 4 teaspoons lemon juice
  • 1 clove garlic
You must be signed in to use shopping lists. Sign in or create account

Preheat the oven to 450°F. Place eggplants cut-side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, about 40 to 45 minutes.

When cool enough to handle, scoop eggplant pulp into a food processor; discard skin. Add garbanzo beans, parsley, red peppers, tahini, lemon juice and garlic. Process until smooth. Transfer to a serving bowl and garnish with parsley.

Nutritional Info: 
Per Serving: Serving size: about 1/4 cup, 55 calories (17 from fat), 2g total fat, 30mg sodium, 8g carbohydrates, (3 g dietary fiber, 2g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.