I ran across a recipe for a combine sort of Baba Ghanoush / Hummus recipe on Dutch Girl Cooking that intrigued me. I don’t love eggplant, yet I’m always looking for a way to use them since I get them every week or so from my farm. Mission accomplished with this dip! The creaminess of the chickpeas works great with the cooked eggplant, which sort of just blends in and absorbs the other flavors. Start by peeling and dicing the eggplant. You can either roast it in the oven or saute it in a pan, whichever floats your boat. Just make sure it’s fully cooked and soft before you proceed. You’ll need a can of chickpeas – also known as garbanzo beans, and I’m not really sure why they have two names. Can anyone fill me in? I happened to have a banana pepper from the farm that I figured would add a nice crunchy element to the dip so I cleaned out the seeds and diced it really fine. This is tahini, or pureed sesame seeds, and it’s a classic ingredient in hummus. I’m really not sure that it’s necessary – if you add toasted sesame oil you’ll get the same sesame flavor. And I happen to have tons of green onions buried somewhere in my garden under the enormous zucchini plants, so I pulled out a good bunch of them to use. Puree the eggplant with garlic and the chickpeas, drizzle in oil, then remove and add the crunchy vegetables.Great dip for vegetable sticks, bread sticks or crackers!