Step 1

Put tahini, lemon juice, water and garlic in cup of immersion blender or food processor fitted with the metal blade. Cover and process until smooth.

Step 2

Add chickpeas, eggplant pulp, salt and pepper and process until smooth. If necessary scrape down sides of bowl and add a bit more water.

Step 3

The mixture will thicken when it is refrigerated. Check seasoning.

Step 4

Put the hummus into a bowl, cover and refrigerate.

Step 5

To serve, drizzle with olive oil and sprinkle with smoked paprika and parsley if using. It keeps fora week in the refrigerator.

Step 6

Charring method: put 1 medium whole washed eggplant directly on the burner flame.

Step 7

Baking method: cut eggplant in half and put on an oven pan lined with aluminum paper (for easier cleaning).