Smoky Eggplant & Chickpea Spread
Updated Feb 15, 2021, Published Jul 01, 2016
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Combining two common Middle Eastern favorites, baba ghanoush and hummus, this spread makes good use of the grill to cook the eggplant, imparting a smoky flavor to the dip. If you don’t have a grill, baking the eggplant at 400ºF for 40-50 minutes until very soft, will work. Serve with gluten-free tortilla chips or pita bread.
Smoky Eggplant & Chickpea Spread
Ingredients
- 1 medium eggplant
- 4 tablespoons extra-virgin
- olive oil, divided use
- 4 sun-dried tomato halves
- 1 cup chickpeas, cooked and drained
- ¼ cup tahini, sesame seed paste
- 3 tablespoons fresh lemon juice
- 1 garlic clove, chopped
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin, or more to taste
- ¼ teaspoon kosher or fine sea salt, or more to taste
Instructions
- Heat a grill to medium. Cut the eggplant in half lengthwise and brush the cut sides with 2 tablespoons of the olive oil. Grill, turning the pieces as necessary, until cooked through and soft. Cool, then scrape the flesh into the bowl of a food processor. Discard the skin.
- While the eggplant cooks, soak the tomatoes in boiling water for 15 minutes. Drain and chop. Add to the processor with the eggplant. Add the remaining ingredients, including the remaining 2 tablespoons of olive oil, and process until smooth. Taste and adjust seasonings, as desired.
- Serve immediately or refrigerate in an airtight container for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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