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Smoky Eggplant and Chickpea Spread

  • August 5, 2014
  • 1:00 pm
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

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Read more: Appetizers & Snacks, Eating for Health, Food, Side Dishes, Uncategorized, Vegetarian, , , , ,

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+ add your own
1:31AM PST on Feb 23, 2015

Thanks for sharing

7:51PM PDT on Sep 11, 2014

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.

6:03AM PDT on Aug 29, 2014

Sounds good. Thanks :)

12:16PM PDT on Aug 27, 2014

This sounds delicous and easy! Gotta try!

11:04PM PDT on Aug 16, 2014


12:49AM PDT on Aug 11, 2014

TU-looking for more recipes.

10:33AM PDT on Aug 7, 2014


4:07AM PDT on Aug 7, 2014


3:28AM PDT on Aug 7, 2014

sounds yummy :)

2:53AM PDT on Aug 7, 2014

thank you

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