ROASTED EGGPLANT HUMMUS

INGREDIENTS

• 2 cups chickpeas, drained and rinsed, or soaked if using dried
• 1 small eggplant
• 3 tablespoons of tahini
• 1 ½ tablespoons fresh lemon juice
• ½ cup olive oil
• 3/4 teaspoon cumin
• 1 clove of garlic, crushed
• 1/2 teaspoon salt
• Sprig of parsley, finely chopped

DIRECTIONS

Wash and dry eggplant. Remove the stem and cut the eggplant in round pieces about 1/8” thick ( about 1 cup). Rub olive oil and lightly salt each eggplant round and place in oven under broiler for three minutes each side. Watch closely so that the eggplant does not burn.

In a blender or food processor, blend the chickpeas. Add eggplant, olive oil, tahini, lemon juice, garlic, cumin, parsley, and salt until the ingredients form a paste-like consistency. Pour the mixture into a large bowl.  Enjoy as a dip for pita bread or fresh veggies, or on sandwiches.