BABA/HUMMUS DIP
INGREDIENTS: 1 eggplant, 1 can garbanzo beans, Juice of 1 lemon, 1 tsp white pepper, 4 cloves garlic, 1 tbs tahini, 1/4 cup olive oil
Peel the eggplant, slice it into 1/4 inch pieces and cook on a foil lined and sprayed cookie sheet on 375 for 30 minutes (turn over 1/2 way through) Drain the garbanzo beans. When eggplant is done, put everything in a food processor and mix until smooth. I garnished mine with a little sumac & parsley.
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