High Protein Aubergine Spread
Indulge in the creamy, nutrient-packed goodness of this High Protein Aubergine Spread—a vegan and gluten-free recipe that's perfect for everything from dipping to spreading! Made with roasted aubergines, protein-rich chickpeas, and a splash of tahini, this Mediterranean-inspired dip boasts a smoky flavor and velvety texture that's irresistible. Brightened with fresh lemon juice, garlic, and a hint of cumin, it's both wholesome and bursting with flavor. Ready in just 45 minutes, this versatile spread is an excellent choice for healthy snacking, appetizers, or even as a sandwich upgrade. Garnished with fresh parsley for a pop of color, it’s best served alongside pita bread, crisp veggies, or your favorite crackers. A must-try recipe for anyone seeking a high-protein, plant-based option with minimal prep!
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Recipe Information
Ingredients
- 2 medium aubergines (eggplants)
- 2 tablespoons olive oil
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Cut the aubergines in half lengthwise and brush the cut sides with 1 tablespoon of olive oil.
Place the aubergines cut-side down on a baking sheet lined with parchment paper.
Roast the aubergines in the preheated oven for 25-30 minutes until they are soft and the skin is wrinkled.
Remove the aubergines from the oven and let them cool until they are easy to handle.
Scoop out the aubergine flesh using a spoon and discard the skins.
In a food processor, combine the roasted aubergine flesh, chickpeas, tahini, lemon juice, garlic, cumin, salt, black pepper, and the remaining 1 tablespoon of olive oil.
Blend until the mixture is smooth, scraping down the sides as necessary.
If the spread is too thick, add the water, one tablespoon at a time, blending until desired consistency is achieved.
Transfer the spread to a serving dish and garnish with chopped parsley.
Serve the aubergine spread with pita bread, fresh vegetables, or use as a sandwich spread.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 42.4 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2640 mg | 203% | |
| Iron | 10730.5 mg | 59614% | |
| Potassium | 2926 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
