Chickpea Eggplant Dip
2
People talking
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.
- Ready In:
- 9hrs 30mins
- Yields:
- Units:
2
People talking
ingredients
- 2 cups dried garbanzo beans
- 1 carrot, peeled and cut in half
- 1 medium Spanish onion, cut in half
- 4 garlic cloves, peeled
- 2 eggplants, cut in half lengthwise
- 1⁄4 cup olive oil
- 2 birds eye chilies, cut in half (seeded and deveined)
- 2 tablespoons olive oil
- 1 teaspoon harissa
- 1 teaspoon ground cumin
directions
- Soak the dried chickpeas in cold water for 8 hours, then drain.
- Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
- Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
- Drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
- Meanwhile, preheat the oven to 300°F.
- 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.
- Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle
- 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.
- Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
- Serve at room temperature with pita!
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RECIPE MADE WITH LOVE BY
@Cadillacgirl
Contributor
@Cadillacgirl
Contributor
"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."
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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.Reply
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We used canned chickpeas, but then cooked them on the stovetop with the carrot and onion as specified. We thought the recipe was a little bland. We ended up adding more harissa, cumin and salt, which helped. This makes a lot of dip so we will be serving leftovers tonight at our BBQ. We served with baked pita chips. Made for ZWT 7Reply
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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.
