Smoky Eggplant and Chickpea Spread

Eggplant and Chickpea Dip
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 18 servings


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

Reprinted with permission from The Eat-Clean Diet Vegetarian Cookbook by Tosca Reno (Robert Kennedy Publishing).

Nutritional Info *per serving

  • Calories 88
  • Fat 6g
  • Saturated Fat 1g