Ingredients

The following ingredients have 3 Servings
  • 2 Cups Cooked Chickpeas
  • 1 1/2 Cups Roasted Eggplant (about 1 medium sized)
  • 1 TB Fresh Chopped Cilantro (more for topping)
  • 1 TB Harissa
  • 1 TB Tahini
  • 1 Tsp Lemon Juice
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Minced Garlic
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Cumin
  • Water (as needed to help blend)

Instruction

  • To roast the eggplant, preheat the oven to 450 F. Cut the eggplant top off, then cut the eggplant in half lengthwise. Make cuts in a cross-stitch pattern, through the flesh for easy scooping. Roast in the oven on a baking sheet for 20-30 minutes until very soft. Remove and let cool.
  • In a large food processor, combine all ingredients. For the eggplant either scoop out all the flesh and add to the processor, or like I did, just chop it up and include the skin.
  • Blend the mixture until creamy smooth, adding a bit of water if necessary.