Ingredients

• 1  cup canned garbanzo beans (chickpeas), drained
• 1  Tbsp. fresh mint leaves
• 1  clove garlic
• 1  Tbsp. fresh lemon juice
• 1/2  tsp. kosher salt
• 1  cup grilled* or roasted eggplant
• 1/4  cup extra virgin olive oil
•   Olive oil and fresh mint
•   Walnuts, toasted
•   Grilled pita wedges or foccaia

Directions

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.