Wonderfully creamy, with nice bright lemon flavor and a great blend of the chickpea and eggplant. The bite from the garlic is quite strong (which I love!) but I'd recommend using only half a head of garlic if you don't want so much. I would also use twice as much mint.
Eggplant and Chickpea Dip with Mint
Photo: Karry Hosford
Roasting the eggplant in a small amount of water adds moisture, cutting down on the amount of oil necessary for a smooth and creamy dip. Serve with toasted pita wedges.
Yield: 2 1/2 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 84
- Calories from fat: 20%
- Fat: 1.9g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.3g
- Protein: 2.5g
- Carbohydrate: 12.3g
- Fiber: 1.7g
- Cholesterol: 0.0mg
- Iron: 3.4mg
- Sodium: 336mg
- Calcium: 25mg
Ingredients
- 1 whole garlic head
- 1 (1-pound) eggplant, cut in half lengthwise
- 2 tablespoons sesame seeds, toasted
- 1 tablespoon chopped fresh mint
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon ground red pepper
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
Preparation
- Preheat oven to 450°.
- Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Bake at 450° for 45 minutes, and cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- While garlic roasts, place eggplant, cut sides down, in a baking pan. Add water to a depth of 1/4 inch. Bake at 450° for 30 minutes or until tender, and cool 10 minutes.
- Scrape pulp from eggplant skins; discard skins. Place eggplant, garlic pulp, sesame seeds, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl.
Eggplant and Chickpea Dip with Mint Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Beans, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Food Processor, Bake
- OCCASION: Autumn, Summer
- PUBLICATION: Cooking Light
More Recipes for Appetizers
-
Eggplant and Tomato-Mint Salsa
Cooking Light -
Creamy Garbanzo Dip with Sun-Dried Tomatoes
Oxmoor House
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy