|Nutritional Guidelines (per serving)|
|Servings: 2 Cups (6 to 8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 7g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 2 cups chickpeas, drained and rinsed, or soaked if using dried
- 1 small eggplant
- 3 tablespoons of tahini
- 1 ½ tablespoons fresh lemon juice
- ½ cup olive oil
- 3/4 teaspoon cumin
- 1 clove of garlic, crushed
- 1/2 teaspoon salt
- Sprig of parsley, finely chopped
Wash and dry eggplant. Remove the stem and cut the eggplant in round pieces about 1/8” thick ( about 1 cup). Rub olive oil and lightly salt each eggplant round and place in oven under broiler for three minutes each side. Watch closely so that the eggplant does not burn.
In a blender or food processor, blend the chickpeas. Add eggplant, olive oil, tahini, lemon juice, garlic, cumin, parsley, and salt until the ingredients form a paste-like consistency. Pour the mixture into a large bowl.
Garnish with any remaining parsley, cover and refrigerate for 30 minutes.