For a traditional and beautiful seasonal garnish, sprinkle this classic Middle Eastern appetizer with pomegranate seeds. You can also try the dip as a sandwich spread.

Lia Huber
Recipe by Cooking Light November 2006

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Yield:
12 servings (serving size: 1/4 cup dip and 3 pita wedges)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • Pierce eggplants several times with a fork; place on a jelly-roll pan. Bake at 450° for 1 hour or until tender. Remove from baking sheet. Cool slightly; peel. Drain pulp in a colander 30 minutes.

  • Place drained pulp, tahini, and next 5 ingredients (through cumin) in a food processor; process until smooth. Place dip in a serving bowl; sprinkle with parsley. Serve with pita wedges.

Nutrition Facts

148 calories; calories from fat 27%; fat 4.5g; saturated fat 0.6g; mono fat 1.5g; poly fat 2g; protein 5.1g; carbohydrates 23.8g; fiber 1.4g; iron 1.2mg; sodium 312mg; calcium 44mg.
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