A delightful twist on the classic baba ghanoush, this recipe incorporates roasted chickpeas for added texture and flavor.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Prick the eggplants with a fork and place them on a baking sheet.
Pricking prevents the eggplants from bursting during roasting.
Roast the eggplants in the oven for about 45 minutes, or until they are soft and the skin is wrinkled.
Turn the eggplants halfway through roasting for even cooking.
Allow the eggplants to cool slightly, then scoop out the flesh and discard the skin.
Use a spoon to easily separate the flesh from the skin.
In a food processor, combine the eggplant flesh, chickpeas, garlic, lemon juice, tahini, salt, and olive oil.
Blend in pulses to control the texture of the dip.
Blend until smooth, adjusting seasoning to taste.
Add a bit of water if the mixture is too thick.
Transfer to a serving bowl and garnish with fresh parsley.
Drizzle with olive oil for an extra touch of flavor.
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