Instructions

1. Preheat oven to 400 degrees
2. Slice Eggplant in half lengthwise and make 4-5 slits diagonal in each half (see pic)
3. Brush the inside of the Eggplant with EVOO and place on a parchment lined baking sheet
4. Add Garlic to baking sheet
5. Bake 40 minutes
6. Let cool
7. Scoop out the flesh of the Eggplant and add to a food processor (discard skin from Eggplant)
8. Add Garlic to food processor and blend 10-20 seconds
9. Add Chickpeas, Lemon Juice, Water, Sesame Seeds, Cumin, Salt, and Mint
10. Blend until smooth, if hummus is too thick add a bit more water until it reaches your desired consistency
11. To make the Parmesan Chips, heat a non-stick frying pan over medium heat
12. Add 1-2 Tbs of Parmesan Cheese to the frying pan creating a flat circle (or you can use a heart shaped mold like we did for something a little extra special)
13. Cook 1-2 minutes, then quickly but gently flip it over and cook 20-30 seconds more
14. Place on a paper towel to drain excess grease
15. Repeat until all Parmesan Cheese Chips are made
16. Serve with Hummus