Thanks to RachelR for this recipe as well, though she credits JoyceF for it originally.
"The eggplant is optional but SO stinkin' good. It's so creamy. Just wrap the eggplant in foil (well!) and toss it in the oven the next time you bake something. When it soft, it's done. Let cool completely in foil, then unwrap and add to hummus in the blender. This is great with chapatis!"
1 1/2 - 2 cups chickpeas (you'll want to soak these overnight before cooking them in the pressure cooker for about 1 hour)
2-4 cloves garlic, crushed (or 1/2 tsp dried garlic)
1/6 cup water
2-4 Tbsp tahini (opt)
1 Tbsp olive oil
pinch salt
Lemon juice - start with 1/2 lemon and add to taste
1 eggplant, roasted*
Dump. Purée with stick blender/blender/food processor. Dip chapatis, pita or other flat bread.
*Many of you have probably seen your helper do this, but another way to roast an eggplant is to put it directly on the burner with the gas on and turn it continuously. It usually takes about 30 minutes, if I remember correctly.
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