INGREDIENTS

• 1 eggplants (about 1 lb) 
• 1 (15-ounce) can garbanzo beans, drained and rinsed 
• 2 cloves garlic
• 2 tbsp lemon juice
• 3 tsp tahini 
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1/4 tsp cumin
• 1/3 cup olive oil
• 2 tbsp chopped parsley (extra for garnish)

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Slice the eggplant in half and place facing down on a baking sheet. 
3. Roast for 40-45 minutes, or until soft. 
4. Remove the eggplant from the oven and allow it to cool slightly, then scoop out the inside of the eggplant, leaving the skin behind. 
5. Add all ingredients except olive oil to a blender or food processor and slowly begin to blend. Slowly add the olive oil until smooth. 
6. Sprinkle with parsley garnish and serve. 
7. Store in a sealed container in the refrigerator. It should keep four to six days. It also freezes well.