Eggplant and garlic spread

I've been crazy over a particular recipe lately.
If you love eggplant, you’re gonna love this; I got it from Student’s Vegetarian Cookbook by Carole Raymond. It features easy, quick recipes perfect for the lazy, hungry, broke vegetarian student, like me! This recipe has a lot more garlic in it because I love the garlicky flavour; if you don't like garlic that much, cut the garlic down to 1 clove only.

Eggplant and garlic spread

1 eggplant (approx. 1 pound)
2 tablespoons tahini
2 tablespoons fresh lemon juice
3 cloves garlic, finely minced
2 tablespoons onion, minced
Salt and pepper

I didn’t follow her instructions exactly; I pricked the eggplant all over with a fork, sliced it into half and zapped it in the microwave till soft. Then I scooped the flesh out and threw the eggplant flesh, tahini, lemon juice, garlic and onion into the blender. When it was done I seasoned it with salt and pepper to taste. Makes things a lot easier; you don’t have to mince the garlic cloves and onions! I hate mincing. Mincing is terribly tedious. The blender is my best friend!

Easy Hummus

I made the hummus for dinner tonight; this recipe makes a medium sized bowl, which should be able to last a few days in the fridge:

Hummus

1 can chickpeas/garbanzo beans (i used chickpeas because they were cheaper)
2 cloves garlic
1/4 yellow onion
2 heaped tbsp tahini
1 tbsp brine from can of chickpeas
Juice of 1 lemon
Salt
Pepper
Paprika

Throw everything into a blender and blend; season with salt, pepper and paprika. If you feel the hummus is still a little thick, add more lemon juice or brine till you get your desired consistency.