Eggplant + hummus? Divine….

1 can of chickpeas, drained and rinsed

large bunch fairy tale eggplants or 1 medium sized eggplant {1 cup cooked flesh}

1 head garlic

3 shallots

2 tablespoons tahini

juice from 1/2 lemon {about 1 tablespoon}

1/2 cup fresh parsley + more for garnish

1 teaspoon sea salt

1/2 teaspoon ground pepper

olive oil

Preheat your oven to 400 degrees.
Wash and slice the eggplant{s} lengthwise. Take the bulb of garlic and slice the top off so each clove is exposed. Cut the shallots into large sized bites. Toss with a light coating of olive oil, and a sprinkle of salt and pepper. Turn the eggplants cut side down onto a baking tray, add in the garlic and shallots. Roast until golden brown, about 10 minutes. Flip and continue cooking until the eggplant is totally soft, depending on the size of your eggplants, 5 – 15 minutes more.
Remove the eggplant from the pan when it is done cooking. If the garlic still needs a little more time continue cooking. You can use this time to prep the hummus. Scoop the flesh out of the eggplants, leaving the skins behind. You’ll want to get together about 1 cup of cooked flesh.
Once the garlic is done cooking, in a food processor combine the chickpeas, eggplant flesh, garlic bulbs {I like to use about half of them}, shallots, tahini, lemon juice, parsley, salt and pepper. Pulse until smooth, adding a drizzle of olive oil in as needed to loosen.
Enjoy topped with more parsley, olive oil + cracked pepper, and serve with chips or veg!


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