Roasted Eggplant Hummus

By devogirl

Ingredients

• 2 cups chickpeas, drained and rinsed
• 1 small eggplant
• 3 Tbsp tahini
• 1 1/2 Tbsp fresh lemon juice
• 1/2 cup olive oil
• 3/4 tsp cumin
• 1 clove garlic crushed
• 1/2 tsp salt
• sprig of parsley, finely chopped

Preparation

Step 1

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 ovem under froiler for three monites each side. Watch closely so to not burn.
Process chickpeas. Add eggplant, oil, tahini, lemon, garlic, cumin, parsley, and salt until ingredients form a paste-like consistency. Pour mix into bowl.