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Eggplant-Garbanzo Bean Dip

About the Recipe

Combine the flavors of two popular Middle Eastern dips (baba ghanouj and hummus) in this tasty puree. Serve with raw veggies or spread on whole grain crackers.

Makes about 3 1/2 cups


  • 2 large eggplants (about 1 pound each), halved lengthwise
  • 1 (15-ounce) can no-salt-added garbanzo (or your choice of) beans, drained and rinsed
  • 1/2 cup parsley leaves, chopped
  • 1/2 cup chopped roasted red peppers
  • 3 tablespoons sesame tahini
  • 4 teaspoons lemon juice
  • 1 clove garlic


Preheat oven to 450°F. Place eggplants cut-side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, 40 to 45 minutes.

When cool enough to handle, scoop eggplant pulp into the bowl of a food processor; discard skin. Add garbanzo beans, parsley, red peppers, tahini, lemon juice and garlic. Process until smooth. Transfer to a serving bowl and garnish with parsley.

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Nutritional Info: 

Per Serving: Serving size: based on 1/2 cup serving, 110 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 16g carbohydrate (6g dietary fiber, 4g sugar), 5g protein