Eggplant-Garbanzo Bean Dip
Makes about 3 1/2 cups
Time 45 min
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.
Special Diets:
Ingredients
- 2 large eggplants (about 1 pound each) halved lengthwise
- 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas) drained and rinsed
- 1/2 cup fresh flat-leaf parsley chopped, plus more for garnish
- 1/2 cup chopped roasted red peppers
- 3 tablespoons tahini
- 4 teaspoons lemon juice
- 1 clove garlic
Method
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: about 1/4 cup, 55 calories (17 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 30mg sodium, 8g carbohydrates (3g dietary fiber, 2g sugar), 2g protein.
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.
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Ingredients
- 2 large eggplants (about 1 pound each) halved lengthwise
- 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas) drained and rinsed
- 1/2 cup fresh flat-leaf parsley chopped, plus more for garnish
- 1/2 cup chopped roasted red peppers
- 3 tablespoons tahini
- 4 teaspoons lemon juice
- 1 clove garlic