- 1 large eggplant
- 1 cup cooked chickpeas
- 3 cloves garlic
- 1/4 cup lemon juice
- 3 tbsp tahini
- dash sea salt
- 1/4 cup olive oil
- 2 tbsp fresh chopped parsley (optional)
Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.
Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor , combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.