Eggplant and Chickpea Dip

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Eggplant and Chickpea Dip

 

 

400 g (14 oz) eggplant, trimmed

400 g (14 oz) can chickpeas, drained, rinsed

2 garlic cloves, chopped

8 teaspoons tahini

8 teaspoons olive oil

1/3 cup lemon juice

 

 

1. Preheat oven to 200 C (390 F).

 

2. Line a baking tray with non-stick baking paper. Place eggplant on

tray. Bake for 50 to 60 minutes or until soft. Remove from oven. Allow

to cool slightly.

 

3. Place chickpeas, garlic, tahini and oil in a food processor.

Process until well combined.

 

4. Peel eggplant. Roughly chop flesh. Add to chickpea mixture with

lemon juice. Season with salt and pepper. Process until smooth. Remove

to a bowl. Cover and refrigerate until serving.