Ingredients
-
2
-
1
-
1
-
4
-
2
-
1/4
-
2
-
2
-
1
-
1
-
-
-
-
-
Directions
Chickpea Eggplant Dip, From Marcus Samuelsson – this dip is so good It is like hummous and baba ganoush had a delicious baby The prep time looks super long because you have to soak the dried chickpeas , I cut the recipe way back, it was just the two of us Also took Dr Jenny’s advice and added some more spice, a chopped serrano chilie pepper, served with soft skinny hamburger pieces, delish Oh, used canned garbanzo beans Made for ZWT7, Shady Ladies Thanks for a nice appetizer or meal, it was very hardy
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Steps
|
1
Done
|
Soak the Dried Chickpeas in Cold Water For 8 Hours, Then Drain. |
|
2
Done
|
Combine Chickpeas, Carrot, and Onion in a Medium Saucepan, Add 4 Cups Water, and Bring to a Boil. |
|
3
Done
|
Reduce the Heat and Simmer Until the Chickpeas Are Tender, About 1 1/2 Hours. |
|
4
Done
|
Drain, Remove Carrot and Onion, Reserving 1 Cup of the Cooking Liquid. |
|
5
Done
|
Meanwhile, Preheat the Oven to 300f. |
|
6
Done
|
Toss the Garlic and Eggplant With 1.4 Cup of Olive Oil and Arrange on a Cookie Sheet (eggplant With the Cut Side Down) and Roast For 40 Minutes. |
|
7
Done
|
Add the Chilies to the Roasting Pan, Cut Side Down and Roast For Another 10 Minutes. Set Aside Until Cool Enough to Handle |
|
8
Done
|
Scoop the Flesh from the Eggplant and Transfer to a Blender and Then Add the Roasted Garlic and Chilies, Chickpeas, Harissa, Cumin, Remaining 2 Tbsp Olive Oil, and 2-3 Tbsp of the Reserved Cooking Water. |
|
9
Done
|
Puree, Adding More of the Cooking Liquid 2-3 Tbsp at a Time If Necessary Until It's Smooth and Creamy. |
|
10
Done
|
Serve at Room Temperature With Pita! |
