Mediterrean Eggplant + Chickpea Dip

Mediterranean Eggplant Dip

1 cup        Chickpeas, drained
1 tsp.        Fresh mint leaves
1 clove    Fresh garlic
1 Tbsp.    Tahini paste (found in specialty grocers)
3 Tbsp.    Fresh lemon juice
1-6 oz. Jar    Roasted Eggplant Pesto
¼ cup        Extra Virgin Olive Oil
1 Tbsp.    Sicilian Lemon Aromatic Oil

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. Serve with toasted pita
Bread wedges or Bella’s Dipping Cracker.
Buon appetito! copyright 2011 Alisa Barry

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