1 cup dried chickpeas or 1 can
1 medium eggplant
1 avocado
some green onions
1-2 cloves garlic
1 tomato (I used canned tomatoes from the garden)
juice of 1-2 lemons (I used 2)
If using dried chickpeas, soak them overnight, then cook for about 4 hours. At the end, I threw in the garlic cloves for about 5 minutes to cook them a bit so they aren't as strong in the dip. Cut the eggplant in half lengthwise, bake at 350 F for an hour (check after 45 minutes---if it starts getting burned, it's done). Blend the chickpeas, garlic and lemon in a food processor. Scoop out the eggplant, add that and blend some more. scoop out the avocado, blend that in. Add the green onions, blend a bit. Add the tomatoes, blend just a bit.
I didn't add any spices but you could try parsley or cilantro. If you really want some saltiness, you could add 1 Tbsp of soy sauce (or tamari or Bragg's)