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Chunky Mediterranean Eggplant Dip

From The Land We Live On
  • minutes
  • Serves

INGREDIENTS

2 cups

Chickpeas, cooked

1/4 cup

Cilantro + more

1/4 cup

Flat parsley

1 clove

Garlic

2 tbsp

Mint, leaves

1

Shallot, small

1 1/2 tsp

Za'atar + more

1 tbsp

Freshly squeeze lemon juice

1 tbsp

Pomegranate molasses

2 tbsp

Tahini

1/8 tsp

Cayenne pepper

3/4 tsp

Sea salt

2 tbsp

Olive oil + more, extra virgin

1

Large (or two small-ish) eggplants (about 1 lb)