Chickpea & Eggplant Kibbeh (with a Humm-ish Dressing)

I shouldn’t even call this a Kibbeh. It’s rather inauthentic, but I share it now because it was delicious. Like, really really good. I’ll admit that before making this dish I had never had Kibbeh, and knew not what it was. Of course, having now done my research, a Kibbeh is typically a non-vegetarian dish. Often something of a pie, or sometimes a bit like a corndog, this is a popular dish in the Arab world. The bulgar provides a nice crunch to the outside, while the inside is a delectable mash with a hint of North African spice (cinnamon, cumin, allspice, etc.). Mine was filled with caramelized onions and sauteed eggplant. 
To start with, I made a sauce for this by blending all of the ingredients for hummus, and then adding some peanut butter and agave syrup. Sounds odd, I’m sure, but it was quite nice.
Humm-ish Dressing

Blend the following until smooth:
1/2 cup chickpeas
1/3 cup tahini
1 tsp garlic powder
Squirt of lemon juice
Dash of salt
1 tbsp peanut butter
2 tsp agave syrup
The dish itself was derived from a recipe I found in the book Vegan Planet, with a few minor adjustments. Instead of pine nuts, which are crucial if you’re going for authenticity but which I didn’t have on hand, I used a combination of walnuts and pistachios. This substitution worked very well. Everything else was done according to the instructions. The recipe makes enough for about 4 servings, which means we get two meals out of it. Now if you’ll excuse me, leftovers are calling.

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