There's more than one way! A pretty classic take is on p.62, but here's another one that's easy and delicious!
Put this in a blender, adjust amounts to taste:
Roasted eggplant (4 japanese)
Tahini, about 1/3 c
1 can garbanzo beans with about half of the liquid
2 cloves crushed garlic
1 tbsp sea salt
Juice of 1 lemon
Olive oil about 1/4 c
Mint leaves about 30
Turmeric 1 tsp
Blend until smooth, surround with whatever you want to dip--pita bread, crackers, vegetables--there you go!