- 1 medium-sized eggplant
- 1 15 oz. can garbanzo beans, rinsed and drained
- 4 cloves garlic, peeled
- 1 tbsp. tahini
- juice of 1 lemon
- zest of 1 lemon
- 1/2 tbsp. cumin
- 1/4 tsp. ground coriander
- 1/4 tsp. smoked paprika
- pinch salt, optional
Adapted from onegreenplanet.org
Step 1Preheat the oven to 400F. Line a small baking sheet with foil. Using a fork or knife, prick holes all over the eggplant. Roast the eggplant for 45-60 minutes or until the skin has browned and the eggplant is very soft. Allow to cool
Step 2In the bowl of a food processor, add the chickpeas and pulse a few times to break down.
Step 3Remove the skin from the eggplant and add it along with the rest of the ingredients and process until very smooth.
Step 4Serve with chips, pita bread, and/or fresh veggie