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Savory Eggplant And Chickpea Dip

Both chickpeas and eggplant are Middle Eastern favorites, especially for dips. This one combines both and can be served on toasted pita bread triangles.

Courses: Dips and Spreads, Starters and appetizers

Recipe Ingredients

2   Eggplants - (to 3) (medium)
4 tablespoons 60mlOlive oil
1   Chickpeas - (16 oz) - drained
  Puree from 2 heads Caramelized Garlic - (see recipe)
  Juice of 1 lemon
1 teaspoon 5mlChopped fresh cilantro
1 teaspoon 5mlOriental sesame oil
1/2 teaspoon 2.5mlGround cumin
1/2 teaspoon 2.5mlTabasco
1/4 cup 59mlSour cream
8   Scallions - (to 10) - grilled, chopped

Recipe Instructions

Brush the eggplants with 2 tablespoons of the olive oil and place on grill. When the eggplants are slightly charred, 12 to 15 minutes, remove and split them open. Scrape out the pulp, discarding the seeds and skin.

Puree the chickpeas in a blender or food processor. Place in a medium bowl with the eggplant pulp, remaining 2 tablespoons olive oil, garlic, lemon juice, cilantro, sesame oil, cumin, and Tabasco and mix well.

Stir in the sour cream and drizzle with remaining olive oil. Sprinkle on the grilled scallions.

This recipe yields ?? servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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