Preheat oven to 425 F.
Coat eggplant with olive oil and roast in the oven skin side up for 15 min, then add the garlic cloves coated in olive oil to the baking pan and continue to cook for 10 minutes.
Allow the eggplant to cool, then peel the skin and cube.
Add all ingredients except for the fresh herbs to a Thermomix® or blender and blend on speed 7 for 10 seconds.
Add the fresh herbs and blend on low for 5 seconds just to combine.
Serve with drizzled olive oil and fresh herbs and pomegranate arils.
½ eggplant, halved
2 garlic cloves, peeled
2 tbsp chopped onion
4 tbsp tahini
2 tbsp lemon juice
¼ tsp salt
¼ tsp pepper
2 tbsp chopped variety fresh herbs (basil, rosemary, parsley, mint)
Kibo Chickpea Chips