This is my take on Baba Ghanouj (eggplant dip) and Hummus (chickpea or garbanzo dip). I never want just one or the other, I always wanted them both so I mixed them to have the best of both worlds! The best thing about this recipe is that it isn't set in stone. Change the amount of, lets say, garlic, to suit your taste, add oregano if you want, or basil, whatever. Just remember, if you leave out the sun-dried tomatoes, you'll have to take the "Sunny" out of the name and just call it "Humm-Baba"!!! ENJOY
Preheat oven to 400 degrees. Poke the eggplants in several places with the tines of a fork. Cut in half lengthwise and brush the cut sides lightly with the oil. Place on a foil lined baking sheet and roast until very tender (40 to 45 minutes). Remove from oven and allow to cool for 15 minutes.
Meanwhile, in a 4 cup food processor bowl, pulse parsley a couple of times. Add tomato and garlic then process until chopped fine. Drain garbanzos but reserve juice. Add half the garbanzos, all the lemon juice, cumin, salt and cayenne. Process until smooth then dump into a large mixing bowl. Put the rest of the garbanzos, tahini and 2 Tbsp. olive oil in the processor bowl and process until smooth. You may need to add some of the reserved juice (about 1 tsp. at a time) to aid this step (as well as the prior batch). Dump into the mixing bowl. Most all of the reserved juice will be needed to help process both batches.
Scoop the eggplant flesh into the processor bowl in 2 or 3 batches and pulse. Take care not to make it too smooth at this point. The garbanzos are best if pureed, but leaving the eggplant slightly chunky gives this dip a nice rustic bite. Add to the mixing bowl then stir until well mixed. Adjust seasonings. Refrigerate. Just prior to serving, taste again for seasonings then drizzle with EV olive oil.
Serve with any or all of the following: pita chips, tortilla chips, bagel chips, carrot sticks, cucumber slices, celery sticks, sliced baguette, pita bread wedges, just about any cracker, etc....