Chickpea Eggplant Dip

Recipe by Cadillacgirl
READY IN: 9hrs 30mins
YIELD: 3 cups




  • 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!