Eggplant Hummus (Baba Ghanoush)

A fantastic way to use the eggplant harvest. Great with pita slices, on rice crackers, or as a fresh vegetable dip.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 servings (2 Tbs)

Ingredients

• 1  large eggplant
• 1 (15 ounce) can garbanzo beans
• 1  garlic clove
• 2  tablespoons flat leaf parsley
• 2  tablespoons tahini
• 1  tablespoon extra virgin olive oil
• 2  tablespoons lemon juice

Directions

1. Prick eggplant with fork and bake for 20-30 minutes at 450 until it collapses on itself. Slice open to let cool.
2. Drain garbanzo beans and put into Vitamix or food processor.
3. Add peeled garlic, tahini, olive oil, and lemon juice. Start pulsing machine.
4. Chop parsley and add.
5. Using your fingers remove the flesh of the eggplant from the skin. Pull out the seeds. Add the flesh to the food processor.
6. Pulse until desired consistency.
7. Add salt as desired.