A traditional favorite with the added protein and fiber of chick peas!
1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp. tahini
dash sea salt
1/4 cup olive oil
2 tbsp fresh chopped parsley (optional)
Slice eggplant in half, and roast in 400 degree oven for approximately 30 - 45 minutes, or until soft.
Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand.
Tahini and sesame paste are ground sesame seeds used in cooking. The Middle Eastern tahini is made of hulled, lightly roasted seeds; the East Asian sesame paste is made of unhulled seeds.
Because East Asian sesame paste is made from unhulled seeds, it is more bitter than tahini, and higher in some nutrients.
Both are high in fiber, iron and calcium.