Tangy whole eggplant mixed with chickpeas. This dip recipe uses few ingredients and is easy to prepare. It’s a refreshing variation to hummus.
Preparing roasted eggplant for a friend’s birthday left me with several eggplant edges. The only thought I had was to make a dip. I suppose I could have also roasted the bits, but I’m lacking on oven space. I prepared the dip the next day.
Many eggplant dip recipes use more spices than this one. Those are all fine, but I wanted to let the eggplant and chickpea flavour dominate. I forgo the temptation and decided in favour of minimalism. You can serve this alongside hummus and have two distinct dips.
But feel free to add something more, like a clove of garlic, if you want that one single dip for the table. This recipe is a minimal slate for you to experiment with.
Now, get dipping!
Eggplant Chickpea Dip
100 g ¹⁄₂ cupDryChickpeas
40 g 9 teaspoonextra virginOlive Oil
1 wholejuicedFresh Lemon
- baking tray
- baking paper
You may use 230g of canned chickpeas, drained, instead of preparing dried chickpeas.
- Soak chickpeas in water overnight.
- Add chickspeas to a pot, and cover with water. Bring the water to a boil, then turn down the heat and let simmer for an hour.
- Slice the eggplant into 1-2cm slices and place on a baking paper lined baking tray.
- Cook the eggplant slices in the oven at 200°C for about 30 minutes. The eggplant should be tender and easy to poke with a fork.
- Put all ingredients in a blender and blend until smooth.