Ingredients

  • 1 15.5oz can chickpeas (garbanzo beans), drained and rinsed
  • 3 pounds eggplant (about 3 medium)
  • ΒΌ cup extra virgin olive oil, divided
  • 1 garlic clove
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper to taste
  • 1/2 teaspoon salt
  • 2 tablespoons tahini

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat oven to 425 degrees.On a large baking sheet toss eggplant, 2 tablespoons olive oil, salt and pepper and spread in a single layer.Roast for 18-20 minutes.
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  • Length: 20 minutes

Step 2

  • Remove from oven and set aside.In food processor combine, chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times.
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Step 3

  • Add eggplant and blend on highest level until desired consistency.Store in air tight containers in the refrigerator.
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