Hummus

If Babaganoush is called eggplant caviar, shouldn't this be chickpea caviar? If you start with dry chickpeas soak them over night then boil for 90 minutes or until tender. Keep some of the cooking liquid. You can also save time and use canned chickpeas.
Put in blender with tahini (sesame paste), olive oil, lemon juice, and crushed garlic and add cooking liquid or plain water as you go to obtain a rough paste. I like it quite chunky but by adding more liquid and blending for longer you can get a smoother paste than the one pictured here.