1 pound dry chickpeas
2 medium eggplants
juice of two lemons
1 clove fresh garlic, crushed, or 1 head
Salt to taste In advance: Soak and cook chickpeas until quite tender; drain and reserve liquid. Bake whole eggplants in 375 degree oven until skin is black and all is very tender; let cool and peel of blackened skin.
To prepare: puree chickpeas and eggplant until smooth; may need to do it in batches. Add liquid if necessary to make the right consistency. Mix in lemon juice, garlic, and salt to taste. This makes a lot.
*To roast a head of garlic, stick garlic into the oven with the eggplant.