I apologize that the picture I've supplied does not show the insides of my 'hummus pockets'. The color resembled a lighter baba ghanoush with a bit of a similar flavor as well. These are a playful combination of hummus and Turkish flavors. I enjoyed this 'kitchen sink' pocket because it's easy and quick to make.
2 eggplants, chopped
1 small onion, chopped
1-1 1/2 cups white beans, rinsed and cooked
Handful of cilantro, chopped
Handful of parsley, chopped
Juice of 1/2 lemon
2-3 tbsp of tahini
1 tsp paprika
1/2 tsp cayenne
1. Sauté your onions in 1 tbsp of olive oil til translucent. Add your eggplant and cook until soft.
2. Pour onions and eggplant into food processor along with the rest of your ingredients. Pulse until well combined. Salt and pepper to your preference.
3. Enjoy with veggies and pita! Store in a sealed container; will keep in the fridge for 5 days.
***If making 'pockets' with your eggplant-white bean hummus, you will also need lavaš (thinner Turkish version of a tortilla). Wrap your hummus into triangles and either bake in the oven for a healthier take, or fry in 3 tbsp of olive oil for extra crisp.