Roasted Eggplant Hummus

Ingredients: 1 15.5oz can chickpeas (garbanzo beans), drained and rinsed,3 pounds eggplant (about 3 medium),¼ cup extra virgin olive oil, divided,1 garlic clove,2 tablespoons fresh lemon juice,Freshly ground pepper to taste,1/2 teaspoon salt,2 tablespoons tahini
Instructions:

1. Preheat oven to 425 degrees.On a large baking sheet toss eggplant, 2 tablespoons olive oil, salt and pepper and spread in a single layer.Roast for 18-20 minutes.
2. Remove from oven and set aside.In food processor combine, chickpeas, tahini, garlic, lemon juice, 2 tablespoons olive oil and pulse 3 or 4 times.
3. Add eggplant and blend on highest level until desired consistency.Store in air tight containers in the refrigerator.

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