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.1 years 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.2 years ago

This sounds delicous and easy! Gotta try!

Carole R.
Carole R.2 years ago


MmAway M.2 years ago

TU-looking for more recipes.

Carol P.
Carol P.2 years ago


Val M.
Val M.2 years ago


Carol S.
Carol S.2 years ago

sounds yummy :)

Teresa W.
Teresa W.2 years ago

thank you