Serves: 4
Preparation Time: 10 minutes
 
Ingredients:
1 medium eggplant, cut in half
1 cup (240 g) cooked or canned garbanzo beans (chickpeas), low or no salt, drained
1/3 cup (83 mL) bean liquid (from the can of garbanzo beans) or water
4 tablespoons raw unhulled sesame seeds
2 tablespoons lemon juice
1 tablespoon dried chopped onions
4 cloves garlic, chopped fine
dash paprika and/or dried parsley for garnish (optional)

Instructions: Bake eggplant at 350 degrees for 45 minutes. Let cool, remove skin & discard. Blend all ingredients, including baked, peeled eggplant, in a high powered blender until creamy smooth.