Every now and then I find myself doing a low carb diet. It could be part of an exercise plan to increase protein intake to built muscles or just a light detox type of thing where I wanted to decrease the craving for sugar. (I never loose any weight doing them, what's up with that???) The last time I was doing the low carb thing I came across this snack idea that I loved and would make even when I'm not on any type of diet restrictions. The dip is roughly based on the recipe from Whole Foods here. The cracker recipe I found on Food Renegade here after a little internet search. The only change I made to the cracker recipe was I used a salt-free seasoning mix instead of the rosemary and garlic powder. I also halved the recipe since I didn't want to keep them around too long so it'll go stale.
Eggplant-Garbanzo Bean Dip
(based on the Whole Foods recipe)
1 large eggplant
1 large onion, cut in quarter
1 clove garlic
1/2 can of garbanzo beans, drained and rinsed well
1/2 red bell pepper, cut into smaller pieces
2 tbls tahini
2 tsp lemon juice
3 tbls fresh chopped parsley
1 tbls chili garlic sauce (adjust to personal level of spiciness if needed)
salt and pepper
Preheat oven to 375F. Sliced the eggplant in half lengthwise and drizzle with olive oil. Toss the onion, garlic and red bell pepper with a little olive oil and salt. On a large sheet pan covered with foil, place the eggplant halves cut side down and the rest of the vegetables around it. Roast in oven for about 45 min to an hour. The vegetables should be soft and caramelized. Let it cool for about 15 minutes. Scoop out the flesh of the eggplant and placed in a food processor. Add the rest of the ingredients in the food processor and process until smooth. Salt and pepper to taste. The dip keeps for about a week in the refrigerator. The dip goes very well with raw vegetables as well as the almond crackers.