Smoky Eggplant and Chickpea Spread

YIELD 18 servings

Ingredients

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

Instructions

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 Relish.com.

For more appetizer recipes from relish.com, check out the following:

Pea Pesto Crostini

White Bean Crostini

Roasted Pepper and Tomato Salsa

69 comments

Angela K.
Angela K2 years ago

Thanks for sharing

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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.

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Nimue P.

Sounds good. Thanks :)

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Tara W.
Tara W3 years ago

This sounds delicous and easy! Gotta try!

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Carole R.
Carole R3 years ago

Thanks

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OUTOFTOWN M.
MmAway M3 years ago

TU-looking for more recipes.

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Carol P.
Carol P3 years ago

Interesting.

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Val M.
Val M3 years ago

Delicious!

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Carol S.
Carol S3 years ago

sounds yummy :)

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Teresa W.
Teresa W3 years ago

thank you

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