Eggplant and Hummus Pita Crisps Recipe

• 4 medium pitas, cut into wedges and toasted
• 2 cups canned chickpeas (garbanzo beans)
• 2/3 cup tahini
• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon paprika
• 2 garlic cloves, peeled
• 1 medium eggplant
• 2 tablespoons sherry vinegar
• 2 tablespoons capers, coarsely chopped
• 1/4 cup parsley, minced
• 1 garlic clove, minced
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1/2 cup pine nuts, toasted and coarsely chopped

1. In a food processor, puree the chickpeas, tahini, 3 tablespoons of the olive oil, the lemon juice, paprika, and garlic until smooth, adding more olive oil if the mixture seems too thick.
2. Season with salt and freshly ground black pepper to taste.
3. Transfer to a bowl and set aside.
4. Heat the oven to 375 degrees F. Prick the eggplant with a fork on all sides to allow steam to escape.
5. Place on a baking sheet lined with parchment paper and bake for 35 minutes or until it is soft and collapsed.
6. Scrape the eggplant flesh out with your fingers or a fork, discarding the skin.
7. Coarsely chop the flesh and place in a mixing bowl.
8. Add all the remaining ingredients, season with salt and freshly ground black pepper, and mix until creamy.
9. Add additional vinegar and lemon juice if you prefer more acidity.
10. To serve, take a toasted pita wedge and top with a teaspoon of hummus and then a teaspoon of eggplant caviar.

pitas, chickpeas, tahini, extravirgin olive oil, lemon juice, paprika, garlic, eggplant, sherry vinegar, capers, parsley, garlic, extravirgin olive oil, lemon juice, pine nuts

Taken from www.chowhound.com/recipes/eggplant-and-hummus-pita-crisps-10543 (may not work)