This version of the Middle Eastern dish works well as a spread for crackers or as a dip for crudité
1 large eggplant 1/4 cup extra virgin olive oil, divided 1 small garlic clove 1 can (15 ounces) chickpeas 1 tablespoon plus 2 teaspoons fresh lemon juice 1/4 cup tahini 1 teaspoon sea salt 1/8 teaspoon ground cumin pinch cayenne pepper 1/4 cup fresh parsley
Calories 40 (62% from fat) • carb. 3g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg • sod. 120mg • calc. 8mg • fiber 1g
Slice eggplant in half, toss with 1 tablespoon of the olive oil and place skin side down on a microwave safe pie plate; cover. Place in the Cuisinart® Convection Microwave Oven with Grill and microwave on high power (PL 10) for 10 minutes. Remove cover and select Combination Fast Bake on 375°F and cook for an additional 15 minutes. Eggplant should be soft. If necessary, bake longer on Combination Fast Bake for an additional 5 to 10 minutes. When eggplant is cool enough to handle, remove skin and discard. Insert the metal chopping blade into a Cuisinart Food Processor. With the motor running, drop the garlic clove through the small feed tube to finely chop. Add the eggplant and pulse to chop, about 10 pulses. Add the chickpeas, lemon juice, tahini, salt, cumin and cayenne and pulse again until ingredients are incorporated, about 10 pulses. With motor running add the remaining olive oil through the small feed tube and process until smooth. Add the parsley and pulse to incorporate, about 10 to 12 pulses. Flavors are best when dip can sit for a few hours. Keep tightly wrapped in the refrigerator, remove ½ hour before serving.
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