Smoky Moutabal with Crispy Chickpeas
Charred eggplant blended with tahini, garlic, and lemon into a silky dip, topped with roasted chickpeas and toasted pine nuts. Ready in 10 minutes.
- Total time
- 10 min
- Servings
- 6
- Calories
- 185
- Protein
- 6g
Ingredients
- 2 whole eggplants, large
- ⅓ cup tahini
- 3 whole garlic cloves
- 1 whole lemon
- ⅔ cup canned chickpeas, drained
- ¼ cup pine nuts
Instructions
- 1
Char eggplants directly over a gas flame or under a hot broiler, turning, until blackened all over and soft inside, ~8 minutes.
- 2
Cool slightly, then scoop the soft flesh into a food processor with tahini, minced garlic, and half the lemon juice.
- 3
Blend until silky. Add salt and pepper to taste, thinning with cold water if needed.
- 4
Toss chickpeas with a pinch of salt and a drizzle of olive oil, then toast in a dry skillet over medium-high until edges crispen, ~3 minutes.
- 5
Toast pine nuts in the same skillet for 1 minute until fragrant, stirring constantly.
- 6
Spread moutabal on a plate, top with crispy chickpeas and pine nuts, drizzle with olive oil, finish with lemon wedge.
Tools you’ll need
- gas burner or broiler
- food processor
- 12-inch skillet
- wooden spoon
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