Smoky Roasted Eggplant Hummus

Directions

• Preheat oven to 450F (232C) and set oven rack to the top half. Line a large sheet pan with parchment paper. Wrap the garlic in a small piece of foil and drizzle about 1 tsp of olive oil over the top. Wrap loosely and set on the sheet pan. Cut eggplant in half lengthwise and score the flesh in shallow cross marks. Generously brush olive oil on the flesh of the eggplant. Arrange flesh side down on the parchment paper. Roast the garlic and eggplant for about 30 minutes or until the eggplant skins darken and begin to sink. Remove from oven and cool. Scrape flesh from the skin, discard the skin, and set the flesh aside.
•  UPDATE 7/20 (optional): to make this hummus extra creamy, place the cooked chickpeas in a small saucepot and cover with an inch of water. Add 1/2 tsp of baking soda. Bring to a boil, lower heat and simmer for 10 minutes. The chickpeas should become so soft, they're mushy. Drain, rinse, and carry on.
• In the work bowl of a food processor, add the drained chickpeas, roasted garlic, and eggplant (if your eggplant is watery, use only the flesh straining away the liquid as best you can), tahini, salt, cumin, paprika, lemon zest and juice, and chickpea brine. Whirl the ingredients for about two minutes or until desired consistency is reached. Add more brine, 1 Tbs at a time, if a looser hummus is desired. Taste for seasoning adjustment adding more salt if needed.
• Alternatively, for ultra-smooth hummus (even after cooking with baking soda), toss all the ingredients in a high-speed blender (I use VitaMix). 
• Serve chilled or at room temperature with naan, fresh veggies, pita or crackers. Garnish with parsley and a drizzle of olive oil. Store in the refrigerator for up to four days or freeze for up to a month.