BABA GHANOUSH (Eggplant Spread)

1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
2 tbsp fresh chopped parsley (optional)

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind. In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Enjoy with veggies, pita, or as a sandwich spread.