Smoky Eggplant and Chickpea Spread

YIELD 18 servings


2 (1 -pound) eggplant, peeled
1 (16-ounce) can chickpeas, drained and rinsed
1/2 cup tahini, stirred well
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons water
1 garlic clove, chopped
1 teaspoon ground cumin
1/4 teaspoon ground fresh chili paste
1 handful fresh parsley
3/4 teaspoon sea salt
Freshly ground black pepper


1. Preheat oven to 350F.

2. Cut eggplant into halves lengthwise. Place cut sides down on a lightly oiled baking sheet. Bake about 45 minutes, or until tender.

3. Cut roasted eggplant into chunks; place in food processor with all ingredients. Process until smooth. Makes 4 1/2 cups. Makes 4 1/2 cups.

Photography by Mark Boughton. This recipe originally appeared as Smoky Eggplant and Chickpea Spread from

For more appetizer recipes from, check out the following:

Pea Pesto Crostini

White Bean Crostini

Roasted Pepper and Tomato Salsa


Angela K.
Angela K.about a year ago

Thanks for sharing

Dale O.

Eggplants are marvellous and delicious, this looks like an interesting recipe to try out.

Also enjoy growing eggplants and they have a wonderful flower to look at as well.

Nimue P.

Sounds good. Thanks :)

Tara W.
Tara W.1 years ago

This sounds delicous and easy! Gotta try!

Carole R.
Carole R.1 years ago


MmAway M.1 years ago

TU-looking for more recipes.

Carol P.
Carol P.1 years ago


Val M.
Val M.1 years ago


Carol S.
Carol S.1 years ago

sounds yummy :)

Teresa W.
Teresa W.1 years ago

thank you