Instructions: Brush the eggplants with 2 tablespoons of the olive oil and place on grill. When the eggplants are slightly charred, 12 to 15 minutes, remove and split them open. Scrape out the pulp, discarding the seeds and skin.

Puree the chickpeas in a blender or food processor. Place in a medium bowl with the eggplant pulp, remaining 2 tablespoons olive oil, garlic, lemon juice, cilantro, sesame oil, cumin, and Tabasco and mix well.

Stir in the sour cream and drizzle with remaining olive oil. Sprinkle on the grilled scallions.

Comments: Both chickpeas and eggplant are Middle Eastern favorites, especially for dips. This one combines both and can be served on toasted pita bread triangles.

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