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)
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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
- 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
- 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.
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Eggplant and Chickpea Dip with Mint Recipe at a Glance
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