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1 pound eggplant cut in to large cubes
¼ cup extra virgin olive oil, divided
½ teaspoon salt
¼ teaspoon pepper
1 15.5oz can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons tahini
1 garlic clove
2 tablespoons fresh lemon juice
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. 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. Add eggplant and blend on highest level until desired consistency.
Store in air tight containers in the refrigerator.