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Mediterranean Eggplant Dip

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“Serve with grilled pita wedges. Can be made up to 3 days in advance.”
READY IN:
28mins
SERVES:
8
YIELD:
1 3/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, combine chickpeas, basil, garlic, lemon juice, salt and eggplant; process until smooth.
  2. While processor is running add olive oil in a steady stream; process until smooth.
  3. Transfer to a serving dish.
  4. Drizzle with olive oil.
  5. Garnish with fresh basil and walnuts.

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