| 1 | lb. dry chickpeas, | |
| 2 | med. eggplants, | |
| 2 | lemons, the juice of | |
| 2 - 4 | cloves fresh garlic, crushed, or 1 head roasted garlic* |
In advance: Soak and cook chickpeas until quite tender; drain and reserve liquid. Bake whole eggplants in 375 degree oven until skin is black and all is very tender; let cool and peel of blackened skin.
To prepare: Puree chickpeas and eggplant until smooth; may need to do it in batches. Add liquid if necessary to make the right consistency. Mix in lemon juice, garlic, and salt to taste. This makes a lot.
*To roast a head of garlic, stick garlic into the oven with the eggplant.
Party serving suggestion: Arrange nicely on a platter --sliced tomatoes, thinly sliced red or sweet onion, sliced cucumber and pita bread cut into wedges. Decorate with lettuce leaves and lemon slices.