Eggplant Chickpea Dip
Ingredients
- 2 large eggplants, halved lengthwise (about 1 pound each)
- One 15-ounce can no-salt-added chickpeas, drained and rinsed
- 1/2 Cup parsley leaves, chopped, plus more for garnish
- 1/2 Cup chopped roasted red peppers
- 3 Tablespoons sesame tahini
- 4 Teaspoons lemon juice
- 1 clove garlic
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