Eggplant-Garbanzo Bean Dip

Recipe Photo: Eggplant-Garbanzo Bean Dip
Author
Katie Kambridge
Source of Recipe
Whole Foods
Serves/Makes/Yields
Makes about 3 1/2 cups
Recipe Description

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

 

Ingredients

2 large eggplants (about 1 pound each), halved lengthwise

1 (15-ounce) can no-salt-added garbanzo beans, drained and rinsed

1/2 cup parsley leaves, chopped, plus more for garnish

1/2 cup chopped roasted red peppers

3 tablespoons sesame tahini

4 teaspoons lemon juice

1 clove garlic

 

Preparation

Preheat 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, 40 to 45 minutes.

When cool enough to handle, scoop eggplant pulp into the bowl of 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.

 

Nutrition Information

Per serving (based on 1/2 cup serving): 110 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 16g total carbohydrate (6g dietary fiber, 4g sugar), 5g protein