1 medium eggplant
1.5C sprouted and cooked chickpeas
1/4C olive oil
1 large lemon
2 cloves garlic
chili flakes (optional)
Slice the aubergine into 1/2 inch thick slices and lay out on a tray. Sprinkle salt over one side and leave for 30 mins, turn them all over, salt again and leave another 30 minutes. Salting removes a bitter taste that they have so then rinse the slices, pat dry and place on a grill/broil tray. Broil the slices for 5-10 minutes each side until they are just beginning to brown and are nice and soft.
Remove from the grill and allow them to cool.
Pull out your food processor and crush the garlic into the bowl. Add in the aubergine (diced) and then tahini and blend until nice and smooth. If you need, add in the olive oil as well to help it blend. Then 1/2C at a time, add in the soft cooked chicken peas and blend until smooth. Add the water and lemon juice as needed to help them blend until all the chick peas and all the liquid is added. Finally season to taste, give it a final blend, and dive in!