Ingredients

1 large eggplant

1 can chickpeas (garbanzo beans), drained

3 cloves garlic

1/4 cup lemon juice

3 tbsp tahini

dash sea salt

1/4 cup olive oil

tbsp fresh chopped parsley (optional)

Directions

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, scoop out inside of eggplant and get rid of skin.

In a blender or food processor, combine eggplant, chickpeas, garlc, tahini, and sea salt and blend until smooth.

Mixture will be somewhat thick. Slowly add olive oil until well mixed.

Add chopped parsley by hand and stir. Eat warm or refrigerated.

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