Roasted Eggplant Hummus

1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 teaspoons chopped fresh parsley

Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; 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, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.

Hummus

Ingredients

1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Directions

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Source

Gonzo Garbanzo Salad

Ingredients

14 oz. can garbanzo beans (chickpeas) rinsed and drained
1/4 cup low-fat Italian salad dressing
15 oz. can mandarin oranges in juice, drained
1/4 cup honey-roasted peanuts
1/4 cup shredded carrots
1/4 cup chopped red bell pepper
2 scallions, chopped
1 tsp. salt-free lemon-pepper seasoning
1 tbs. chopped fresh basil or parsley

Directions

In a bowl, mix together everything but the oranges and peanuts. Mix in the oranges. Scatter the peanuts before serving.

Source: A Man, A Can, A Plan: A Second Helping, Rodale, 2007.

I did some substitutions. Instead of Italian dressing I used red wine vinaigrette. Also, instead of lemon-pepper I used pepper and lemon zest. Left out the red bell pepper because I did not have one.