Baba Ganoush a Middle Eastern spread and dip is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). This vegetarian and vegan recipe is particularly hummus-like, since it uses some chickpeas for a thicker texture.

Ingredients: 1 large eggplant, 1 can chickpeas (draied – also known as garbanzo beans), 3 cloves garlic, 1/4 cup lemon juice, 3 tablespoons tahini, 1 hot pepper (optional, 1/2 teaspoon of cumin, dash of sea salt, 1/4 cup olive oil, 2 tablespoons chopped parsley. Directions: (1) Slice eggplant in half and roast in 400 degree oven for approximately 45 minutes or until soft. (I slice the eggplant and wrap in foil to keep in the moisture) (2) Allow eggplant to cool slightly, then scoop out the inside discarding the skin. (3) In a blender or food processor, combine the eggplant and remaining ingredients except oil and parsley, blend until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ganoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap.