Charred eggplant is the smoky ingredient in healthy, creamy dip. This easy, oil-free recipe bumps up the protein with chickpeas and iron from tahini. Serve this vegan, nut-free snack with sliced peppers or whole wheat pita.
EASY Servings: 8 Ready In: 75 minutes
1 tsp cumin
1 eggplant, and 1-1.5 pounds
1 (15-ounce) can chickpeas, or 1.5 cups cooked chickpeas
1 tbsp tahini
1/2 tsp coriander
1/4 tsp paprika (or a dash of cayenne for some heat)
1/8 tsp black pepper
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Gather ingredients. Preheat oven or grill to 450F
To char the eggplant: Remove the tops from the eggplant and cut in half. Place face down in a pan and roast for about an hour. You can also grill the eggplant until well charred
Cook the eggplant until it totally collapses.
Remove from oven or grill and let cool
To make the Baba Ghanouj: When the eggplant is cool enough to handle, use a large spoon to scrape out the flesh of the eggplant. Discard the skin
Drain and rinse the chickpeas
Combine the eggplant, chickpeas, tahini, and spices in a food processor or blender
Purée until creamy.
Taste to adjust seasoning
Garnish with sesame seeds or parsley and serve.
Really fierce when served warm
Chef's Tip: Tahini is just ground up sesame seeds. It's like the peanut version of sesame seeds. It's a great nut-free alternative for anyone struggling with nut allergies. You can find it near the nut butters. Roasted tahini packs the most flavor, but I try to avoid tahini with added salt or oils.
Yield: 2 cups
Serving size: 1/8 of a recipe (about 1/4 cup)
Amount Per Serving
Calories From Fat (34%) 10.22
% Daily Value
Total Fat 1.22g 2%
Saturated Fat 0.17g <1%
Cholesterol 0mg 0%
Sodium 76.92mg 3%
Potassium 172.4mg 5%
Total Carbohydrates 4.66g 2%
Fiber 2.33g 9%
Protein 1.06g 2%
Calcium 1.59mg <1%
Iron 17.89mg 99%
Vitamin A 46.67IU <1%
Vitamin C 0.01mg <1