Humous, Tahini & Eggplant Tahini

1 Jar of Raw Sesame Seed Paste
1 Can or Organic Garbanzo Beans or 2 Cups of Sprouted Garbanzo Beans
1 Large Eggplant, baked in oven whole Sea Salt to taste
8 Cloves of Garlic, peeled and Extra garlic Powder
2 Cups of Water (approximately) 2 Lemons, juiced

You can make 3 different dips. . .
the most important part is order and the process!

Place the whole eggplant on a baking sheet. Bake at 400F for about 40 minutes. The eggplant will probably blacken and pop open. Let it cool and scrape the insides into a bowl, reserving for later. Now you will need your most handy machine, the food processor. Take all the peeled garlic cloves and chop them finely in the processor. Then add in the entire jar of sesame seed paste. Keep the processor running. You will add 1 cup of water into the top opening as it spins. Add to it the juice of the 2 lemons. Keep the processor running and keep adding a little water until the mixture is white, smooth, and creamy. At the end, add sea salt to taste. Take the finished mixture and divide it into 3 bowls. Now take the reserved eggplant and place it in the processor. Blend with a little garlic powder and add the 1/3 sesame mixture, blending until smooth, and removing to its own bowl. You now have eggplant tahini! Next, take the can or 2 cups of sprouted garbanzo beans and blend them in the food processor. Then the 1/3 reserved sesame mixture and mix it into the pureed garbanzo beans. Voila, this is now humous! For the last third, you can either leave it has it is and have tahini or you could creatively add roasted peppers pureed into it. You now have 3 wonderful tastes to have as a dip for your veggies, a spread for crackers, or the base for a wonderful veggie sandwich!