Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 45 min

1 ea                 Eggplant

1 cn                 Chickpeas, rinsed and drained (15 oz)

3 cl                  Garlic

¼ cup             Lemon juice

3 tbsp             Tahini

½ tsp              Sea salt

¼ cup             Water

1 tsp                Paprika, smoked

2 tbsp             Parsley, fresh chopped

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper and set aside.
3. Slice the eggplant in half lengthwise and poke the skin of each half with a fork about 10 times. Lay the eggplant halves on the prepared baking sheet with the skin side facing up.
4. Roast in the oven for approximately 45 min or until the skins becomes soft and wrinkly.
5. Remove the eggplant from the oven and allow to cool slightly.
6. Scoop out the inside of the eggplant (pulp) with a spoon, discarding the skin.
7. In a blender or food processor, combine the eggplant pulp, chickpeas, garlic, lemon juice, tahini, and salt until smooth. The mixture will be somewhat thick.
8. Add the water slowly until you have your desired consistency.
9. Adjust the amount of water as needed for a thicker or thinner consistency.
10. Mix in the chopped parsley by hand.
11.  Best served fresh.