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Ingredients
- 1 medium eggplant, cut in half
- 1 cup cooked or canned garbanzo beans (chickpeas), low or no salt, drained
- 1/3 cup water
- 4 tablespoons raw unhulled sesame seeds
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried minced onions
- 4 cloves garlic, finely chopped
- dash paprika and/or dried parsley for garnish (optional)
Details
Servings 4
Preparation time 10mins
Cooking time 55mins
Adapted from drfuhrman.com
Preparation
Step 1
Instructions:
Bake eggplant at 350 degrees for 45 minutes. Let cool, remove skin & discard.
Blend all ingredients, including baked, peeled eggplant, in a food processor or high powered blender until smooth and creamy.
Serve with assorted raw vegetables.
Alternatives:
Substitute a bag of frozen artichoke hearts (cooked) for the eggplant and used a whole can of beans (beans and liquid)
Substitute cooked cauliflower or broccoli for eggplant
Roast the garlic along with the eggplant, add a tsp of Penzey's Turkish seasoning and a pinch of smoked paprika.
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