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.
This looks really good. We are huge hummus fans at our house, so we should like this, too. Thanks for sharing.
ReplyDeleteI love the sound of this one. I love to eat eggplant so its nice to have a new way of using it.
ReplyDeleteso 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!
ReplyDeleteSo does this taste alot different than regular hummus?
ReplyDelete