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Delicious Smoky Eggplant and Chickpea Dip Recipe

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Ingredients

Adjust Servings:
1 (1 1/2-2 lb) eggplants
15 ounces low-sodium chickpeas, drained and rinsed
1/2 cup tahini, stirred well
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons water
1 garlic clove, chopped
1 teaspoon ground cumin
1/4 teaspoon chili paste, ground fresh (or more to taste)
fresh parsley
3/4 teaspoon sea salt
1 pinch fresh ground black pepper

Nutritional information

100.8
Calories
48 g
Calories From Fat
5.4 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
104.6 mg
Sodium
10.8 g
Carbs
3.7 g
Dietary Fiber
2.1 g
Sugars
3.7 g
Protein
76g
Serving Size

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Delicious Smoky Eggplant and Chickpea Dip Recipe

Features:
    Cuisine:

    Delicious vegetarian spread.

    • 62 min
    • Serves 18
    • Easy

    Ingredients

    Directions

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    Smoky Eggplant and Chickpea Spread, Delicious vegetarian spread , Delicious vegetarian spread


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    Steps

    1
    Done

    Preheat Oven to 400f Heat a Grill Pan to High.

    2
    Done

    Using a Fork, Poke Eggplant Five or Six Times So It Won't Explode When It Cooks. Place Eggplant on Grill and Cook, Turning a Few Times, Until Skin Is Charred Well, About 10 to 15 Minutes. Transfer Eggplant to a Baking Sheet to Finish Cooking in Oven Until Very Soft When Pierced With a Skewer, About 20 Minutes Remove Eggplant and Allow It to Sit at Room Temperature Until Cool Enough to Handle. Peel Away Skin and Discard.

    3
    Done

    Cut Peeled Eggplant Into Pieces So It Will Fit Into a Food Processor or Blender. Add Chickpeas Along With Remaining Ingredients and Blend Until Smooth. If Too Thick, Add Water 1 Tablespoon at a Time, Until Mixture Reaches Desired Consistency. Taste and Make Any Adjustments to Seasoning With Lemon Juice, Salt and Pepper.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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