
1. In food processor finely chop chickpeas, mint, and garlic. Add lemon juice, salt, and eggplant. With processor running, add olive oil in a steady stream; process until smooth. Transfer to serving dish; drizzle olive oil, sprinkle fresh mint, and walnuts. Serve with grilled pita. Makes 1-3/4 cups, 14 (2-Tbsp.) servings.
*Grilled Eggplant: Brush eight 1/2-inch eggplant slices with 2 Tbsp. olive oil. Sprinkle 1/2 tsp. kosher salt. Grill on uncovered grill directly over medium coals for 8 to 10 minutes or until tender, turning once. Cool slightly; process in food processor until slightly chunky.
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