I hosted book club this month which happens to be one of my very favorite evenings. I’m passionate about reading, friends, great conversation and good food and drink, and I especially love it when they all come together at one time.
1 1/2 tablespoons olive oil, plus more for drizzling
1/2 cup drained canned garbanzo beans
juice of 1 lemon
2 teaspoons tahini
1 garlic clove
2 teaspoons chopped fresh parsley
Heat oven to 350F.
Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Drizzle olive oil over cut sides, sprinkle with salt.
Place eggplant on rimmed baking sheet, cut side down. Bake until tender, about 1 1/2 hours.
Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, 1 1/2 tablespoons olive oil, lemon juice, tahini and garlic. Puree until mixture is almost smooth. Transfer to a bowl, stir in parsley. Season hummus to taste with salt and pepper.
Recipe adapted from Bon Appetit, August 2007