2 large eggplants (about 1 pound each), halved lengthwise
1 (15-ounce) can no-salt-added garbanzo beans, drained and rinsed
1/2 cup fresh parsley leaves, chopped, plus more for garnish
1/2 cup chopped roasted red peppers
3 tablespoons tahini
4 teaspoons lemon juice
1 clove garlic
Preheat the oven to 450°F. Place eggplants cut-side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, about 40 to 45 minutes.
When cool enough to handle, scoop eggplant pulp into a food processor; discard skin. Add garbanzo beans, parsley, red peppers, tahini, lemon juice and garlic. Process until smooth. Transfer to a serving bowl and garnish with parsley.
Per Serving: Serving size: about 1/4 cup
55 calories (17 from fat)
2g total fat
3 g dietary fiber
SmartPoints value : 2