Smoky Eggplant and Chickpea Spread

Delicious vegetarian spread.

• Ready In: 42 mins
• Serves: 18
• Yields: 4 1/2 cups

Ingredients

• 1 (1 1/2-2 lb)  eggplants
• 15  ounces low-sodium chickpeas, drained and rinsed
• 1⁄2 cup tahini, stirred well
• 1⁄4 cup fresh lemon juice
• 2  tablespoons extra virgin olive oil
• 2  tablespoons water
• 1  garlic clove, chopped
• 1  teaspoon ground cumin
• 1⁄4 teaspoon  chili paste, ground fresh (or more to taste)
•  fresh parsley
• 3⁄4 teaspoon sea salt
• 1  pinch fresh ground black pepper

Directions

1. Preheat oven to 400°F Heat a grill pan to high.
2. Using a fork, poke eggplant five or six times so it won't explode when it cooks. Place eggplant on grill and cook, turning a few times, until skin is charred well, about 10 to 15 minutes. Transfer eggplant to a baking sheet to finish cooking in oven until very soft when pierced with a skewer, about 20 minutes Remove eggplant and allow it to sit at room temperature until cool enough to handle. Peel away skin and discard.
3. Cut peeled eggplant into pieces so it will fit into a food processor or blender. Add chickpeas along with remaining ingredients and blend until smooth. If too thick, add water 1 tablespoon at a time, until mixture reaches desired consistency. Taste and make any adjustments to seasoning with lemon juice, salt and pepper.