Ingredients:

• 1 lg eggplant

• 1 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 5 tbsp olive oil

• 1 cup chickpeas

• 2 cloves garlic

• 1/8c chopped parsley

• 1/8c chopped dill

• 4 tbsp tahini paste

• 1 tsp sumac

• 1/4 tsp red pepper flakes (optional)

• Juice of 2 lemons

Method:

1. Preheat oven to 425f

2. Dice eggplant and lay out on large baking sheet

3. Drizzle with 1 tbsp olive oil, 1/2 tsp salt, garlic powder, and onion powder

4. Toss with hands to mix thoroughly then place in oven and roast for 20-25 min. or until the eggplant edges are browning

5. Once roasted place all remaining ingredients in a food mixer and blend to combine until smooth

6. Top with a little additional parsley or dill, let cool, and enjoy!

*Toast a few Siete Tortillas to dip with