This delicious dip is a fun variation of baba ganoush and hummus that will add excitement to any hummus monotony. It can also be used as a white pasta sauce or spread. 1 roasted eggplant 1 small clove raw garlic or 2 large gloves of roasted garlic 1-2 Tbsp tahini 1/2 a fresh lemon (just the juice) 1/2 cup cooked white beans (navy beans or cannellini beans work great) 1/4 cup chopped fresh parsley Prep: Roast the garlic and eggplant at 400 degrees for 30-45 minutes, or until a knife slides in easily Cut the eggplant in half so there are two long halves and rub a little olive oil on