Instructions: For fatfree hummos, I soak and cook garbanzo beans, 1/2 to 1 pound depending on what you want. I bake one whole eggplant in the oven until the skin is black and the flesh is soft.

Cool and peel the eggplant, blend in the food processor or blender with the garbanzo beans, adding the juice of one lemon, a couple or six cloves of garlic and salt to taste. Blend it all up until smooth. Yuuummy.

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