Katie's Eggplant & Chickpea Dip V2 Recipe

Looking for an easy Katie's Eggplant & Chickpea Dip v2 recipe? Learn how to make Katie's Eggplant & Chickpea Dip v2 using healthy ingredients.


Submitted by katieinmiami

Makes 16 servings



If hummus and baba ghanoush had a baby...

Recipe Ingredients for Katie's Eggplant & Chickpea Dip v2

24 oz Eggplant
6 oz Chickpeas (Garbanzo Beans, Bengal Gram), Mature Seeds
0.5 cup Lemon Juice, Canned Or Bottled
4 tbsp Organic Tahini Butter - No Salt (Raw)
4 tsp Garlic
1.5 tsp Cumin

Recipe Directions for Katie's Eggplant & Chickpea Dip v2

  1. Roast eggplant at 400*F until tender (best if cooked on the grill or over open flame but I only had the oven available).

  2. Add all ingredients to food processor and pulse until a smooth, even texture.

  3. Enjoy with crudite, baked pitas or crusty bread.

  4. Yields 2 pounds (16 servings at 2 oz each).

Categories

Beans, Vegetables, Appetizers, Snacks, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 65.7g
Amount Per Serving
Calories
54
Calories from Fat
22
% Daily Value*
Total Fat
2.4g
4%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Sodium
4mg
0%
Potassium
139mg
4%
Total Carbohydrates
7.2g
2%
Dietary Fiber
3.8g
15%
Sugars
1.7g
Protein
2.2g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
83% confidence
A-
  Good points
  • Very low in sodium
  • Very high in dietary fiber
  • High in manganese
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement