Chickpea Eggplant Dip

READY IN: 9hrs 30mins
Recipe by Cadillacgirl

From Marcus Samuelsson - this dip is so good. It is like hummous and baba ganoush had a delicious baby. The prep time looks super long because you have to soak the dried chickpeas.

Top Review by BakinBaby

I cut the recipe way back, it was just the two of us. Also took Dr. Jenny's advice and added some more spice, a chopped serrano chilie pepper, served with soft skinny hamburger pieces, delish. Oh, I used canned garbanzo beans. Made for ZWT7, Shady Ladies. Thanks for a nice appetizer or meal, it was very hardy.

Ingredients Nutrition

Directions

  1. Soak the dried chickpeas in cold water for 8 hours, then drain.
  2. Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
  3. Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
  4. Drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
  5. Meanwhile, preheat the oven to 300°F.
  6. Toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes.
  7. Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle
  8. Scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water.
  9. Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
  10. Serve at room temperature with pita!

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