Next, begin cutting the eggplant into 3 in X 1 in rectangles. Cut the red pepper into eight pieces. Spray a cookie sheet with cooking oil (preferably olive oil), then place the vegetables on top. Make sure they do not touch. This may take more than one cookie sheet. Then drizzle oil over the vegetables and add salt and pepper to taste. I personally use garlic sea salt and a fresh peppercorn medley to get the fresh ground pepper taste! :o) yummy. Allow the vegetables to cook until SLIGHTLY charred, about 15 minutes. Make sure to keep an eye on them though, because all ovens vary.
Next, chop up the garlic cloves. Open the can of garbanzo beans and strain. Go ahead and cut the sprig of parsley until minced. Cut the lemon into eight pieces. Add beans, tahini, garlic, cumin and salt to a food processor. Pulse ingredients together. Add eggplant and red pepper when they are finished roasting. Go ahead and add the oil now. Mix all ingredients together until it begins to look like a paste. Take each piece lemon and squeeze it into the mix to get fresh lemon juice. Finish mixing ingredients together until well blended.
Last, add parsley garnish on top. Voilà! It's ready! Eat on warm pita bread (throw it in the oven for a minute) or pita chips. Actually, hummus is a good spread for sandwiches and vegetable dipping, as well. Enjoy! :o)