This smoky eggplant and chickpea dip is my oven-on, people-coming-over staple: a whole roasted eggplant whipped with chickpeas, tahini, lemon, and cumin until smooth and just fiery. It's hummus's moodier cousin.
The Ultimate Smoky Eggplant & Chickpea Dip
Tired of bland, store-bought dips filled with questionable ingredients? It’s time to say goodbye to those tubs of processed spreads and hello to your new go-to recipe! This homemade Smoky Eggplant & Chickpea Dip is a game-changer. By charring the eggplant, we unlock a deep, smoky flavor that pairs beautifully with creamy chickpeas and rich tahini. It’s packed with wholesome, vibrant ingredients, making it the perfect healthy companion for fresh veggies, warm pita bread, or as a secret weapon in your favorite sandwiches. Let’s get blending!
PREP TIME: 10 minutes | COOK TIME: 30-35 minutes | YIELD: 4½ cups (18 x ¼-cup servings)
Ingredients
• 1 large eggplant, 1½ to 2 lb / 680 to 908 g
• 1 15-oz / 440 ml (14.9 fl oz) can no-salt-added chickpeas, drained and rinsed
• ½ cup / 120 ml (4.1 fl oz) tahini, stirred well
• ¼ cup / 60 ml (2 fl oz) fresh lemon juice
• 2 Tbsp / 30 ml extra virgin olive oil
• 2 Tbsp / 30 ml water, plus more as needed
• 1 clove garlic, chopped
• 1 tsp / 5 ml ground cumin
• ¼ tsp / 1.25 ml (0 fl oz) fresh chili paste, or more to taste
• 1 handful fresh parsley
• ¾ tsp / 3.75 ml (0.1 fl oz) sea salt
• Pinch of freshly ground black pepper
Instructions
1. Preheat your oven to 400°F / 200°C and heat a grill or grill pan to high.
2. Using a fork, pierce the eggplant skin in five or six places. This prevents it from bursting while it cooks.
3. Place the eggplant on the hot grill. Cook for 10 to 15 minutes, turning occasionally, until the skin is nicely charred on all sides.
4. Transfer the charred eggplant to a baking sheet and finish cooking in the preheated oven for about 20 minutes, or until it’s completely soft and a skewer pierces it with no resistance.
5. Remove the eggplant from the oven and let it rest at room temperature until it’s cool enough to handle. Carefully peel away the charred skin and discard it.
6. Chop the peeled eggplant into large pieces and place them in the bowl of a food processor or a high-speed blender. Add the drained chickpeas and all remaining .
7. Blend on high until the mixture is completely smooth and creamy. If the dip seems too thick, add more water, 1 tablespoon (15 ml / 0.5 fl oz) at a time, until it reaches your desired consistency.
8. Taste the dip and adjust the seasoning as needed with a little more lemon juice, salt, or pepper. Serve immediately or chill for later.
Nutritional Information
• Nutritional value per ¼-cup serving
• Calories: 88
• Protein: 3 g
• Carbohydrates: 7 g
• Total Fat: 6 g
• Saturated Fat: 1 g
• Fiber: 3 g
• Sodium: 8 mg
• Cholesterol: 0 mg
Pro Tips
• for the Perfect Dip
• For an even deeper, smokier flavor, char the eggplant directly over the open flame of a gas stovetop using tongs to turn it.
• For the absolute creamiest texture, let the food processor run for a full 2-3 minutes. This aerates the dip and makes it exceptionally smooth.
• Let the finished dip rest in the refrigerator for at least 30 minutes before serving. This allows all the delicious flavors to meld and deepen.
• Garnish before serving with a generous drizzle of extra virgin olive oil, a sprinkle of smoked paprika or sumac, and some fresh chopped parsley for a beautiful presentation.
FAQ
Q: Is this eggplant and chickpea dip a good source of plant-based protein
A: Yes, it is! The combination of chickpeas and tahini (made from sesame seeds) provides a good amount of plant-based protein. Each serving contains 3 grams (0.11 oz / 3.1 g) of protein, making it a nutritious and satisfying vegetarian snack or spread.
Q: Can I make this vegetarian dip without tahini
A: Absolutely. While tahini adds a classic creamy, nutty flavor, you can substitute it if you have a sesame allergy or don’t have any. Try using a creamy, unsweetened nut butter like cashew or almond butter, or even sunflower seed butter for a nut-free option. The taste will be slightly different but still delicious.
Q: How long can I store this homemade eggplant dip
A: You can store this smoky eggplant and chickpea dip in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and meld together after a day, so it’s a great recipe to make ahead for parties or meal prep.
Q: Is this smoky eggplant dip vegan and gluten-free
A: Yes, this recipe is naturally vegan, dairy-free, and gluten-free. It’s made entirely from plant-based ingredients like eggplant, chickpeas, and tahini. Just be sure to serve it with gluten-free crackers or bread if you need to avoid gluten.
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The Ultimate Smoky Eggplant & Chickpea Dip
Ingredients
Method
- Preheat your oven to 400°F / 200°C and heat a grill or grill pan to high.
- Using a fork, pierce the eggplant skin in five or six places. This prevents it from bursting while it cooks.
- Place the eggplant on the hot grill.
- Cook for 10 to 15 minutes, turning occasionally, until the skin is nicely charred on all sides.
- Transfer the charred eggplant to a baking sheet and finish cooking in the preheated oven for about 20 minutes, or until it's completely soft and a skewer pierces it with no resistance.
- Remove the eggplant from the oven and let it rest at room temperature until it's cool enough to handle. Carefully peel away the charred skin and discard it.
- Chop the peeled eggplant into large pieces and place them in the bowl of a food processor or a high-speed blender.
- Add the drained chickpeas and all remaining .
- Blend on high until the mixture is completely smooth and creamy. If the dip seems too thick, add more water, 1 tablespoon (15 ml / 0.5 fl oz) at a time, until it reaches your desired consistency.
- Taste the dip and adjust the seasoning as needed with a little more lemon juice, salt, or pepper.
- Serve immediately or chill for later.
- Let the finished dip rest in the refrigerator for at least 30 minutes before serving. This allows all the delicious flavors to meld and deepen.
- Garnish before serving with a generous drizzle of extra virgin olive oil, a sprinkle of smoked paprika or sumac, and some fresh chopped parsley for a beautiful presentation.
