Updated: Jun 22, 2018
This Middle Eastern dip is made with mashed roasted eggplant and blended with tahini, chick peas, lemon juice, and seasonings. A perfect spread or dip to complement fresh vegetables and breads.
Prep Time: 10 minutes
Cooking Time: 45 minutes
One 15-ounce can chickpeas, rinsed and drained
3 garlic cloves
1/4 cup lemon juice
3 tablespoons tahini
1/2 teaspoon sea salt
1/4 cup water
2 tablespoons chopped parsley
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Slice the eggplant in half lengthwise and poke the skin of each half with a fork around 10 times. Lay the eggplant halves on the prepared baking sheet with the skin side facing up. Roast in the oven for approximately 45 minutes, or until skin becomes soft and wrinkly.
Remove the eggplant from the oven and allow to cool slightly. Scoop out the inside of the eggplant (pulp) with a spoon, discarding the skin.
In a blender or food processor, combine the eggplant pulp, chickpeas, garlic, lemon juice, tahini, and salt until smooth. The mixture will be somewhat thick.
Add the water slowly until you have your desired consistency. Adjust the amount of water as needed for a thicker or thinner consistency.
Mix in the chopped parsley by hand. Best served fresh.