I know this is a really bad picture, but I was in a hurry. The eggplant looked so good this week at the grocery store that I bought three. I have been wanting to try this dip for quite a while and I am so glad I have outgrown my dislike for eggplant that I harbored as a kid. It was delicious with pita chips, celery and carrots!
1 large eggplant
3 tablespoons tahini (sesame-seed paste)
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2 garlic cloves, chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
juice of 1/2 lemon
Preheat oven to 375°.
Pierce eggplant with a fork. Place eggplant on a jelly roll pan. Bake at 375° for 30 minutes or until tender. Cool and peel; discard skin.
Combine eggplant, tahini, and remaining ingredients in a food processor; process until smooth.
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4 comments:
This looks really good. We are huge hummus fans at our house, so we should like this, too. Thanks for sharing.
I love the sound of this one. I love to eat eggplant so its nice to have a new way of using it.
so you are still allowing canned foods? I bet you are going to get sick of my comments now that you found me, sorry, I will try to cut back, and not overwhelm you!
So does this taste alot different than regular hummus?
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