Mediterranean Eggplant + Chickpea Dip

Ever so easy.

Eggplant + Chickpea dip. A Mediterrean spin on the traditional hummus you love so much. 

A touch of garden mint freshens it up for spring. 

Serve with baked pita chips and you have an antipasti appetizer

sure to please. 

Mediterranean Eggplant Dip 

1 cup  chickpeas, drained

1 Tbsp. Mint Pesto { or use 3-4  fresh mint leaves}

            1 clove garlic

1 Tbsp. Tahini paste 

3 Tbsp.  fresh lemon juice

1 cup  Roasted Eggplant Pesto 

¼ cup  extra virgin olive oil

1 Tbsp.  Sicilian Lemon Oil * optional

In food processor, puree chickpeas, mint and garlic until chopped finely. Add tahini, lemon juice and  eggplant pesto. With processor running, drizzle in olive oil until mixture is smooth. Serve in a decorative serving dish and drizzle top with lemon oil 

and fresh mint sprig. 

Buon appetito!
copyright 2010 Alisa Barry