- 2 cups chickpeas, drained and rinsed, or soaked if using dried
- 1 small eggplant
- 3 tablespoons of tahini
- 1 ½ tablespoons fresh lemon juice
- ½ cup olive oil
- 3/4 teaspoon cumin
- 1 clove of garlic, crushed
- 1/2 teaspoon salt
- Sprig of parsley, finely chopped
In a blender or food processor, blend the chickpeas. Add eggplant, olive oil, tahini, lemon juice, garlic, cumin, parsley, and salt until the ingredients form a paste-like consistency. Pour the mixture into a large bowl.
Garnish with any remaining parsley, cover and refrigerate for 30 minutes.