Roasted Eggplant and Hummus Dip

Roasted Eggplant and Hummus Dip

Gluten Free

Dairy Free

Total time: 30 minutes 

Yield: medium serving bowl

Use any type of eggplants you have on hand which ever is available. To avoid bitterness, choose male eggplants over females because they have less seeds that's what makes them bitter.

To look for the difference, look at the bottom of the eggplant and if there is a brown circle it is a male. If there is a long brown mark then its female.

Male Eggplant

Female Eggplant

INGREDIENTS:

1 medium eggplant

1 can chickpeas, drained and rinsed

2 Tablespoons Tahini

1 clove Garlic

1 Tablespoon Lemon juice

1/4 Cup Olive oil

1 teaspoon Smokey paprika

1 teaspoon cumin

Salt and pepper to taste

Olive oil and Parsley for garnish (optional)

Place eggplant on stove top burner and cook whole eggplant, once all cooked and looks roasted place on a tray to cool down then peel off char-grilled skin and remove the seeds.

Transfer roasted eggplant in a food processor with chickpeas, tahini, garlic, lemon juice, smoked paprika, cumin, salt and pepper to taste.

Blend for a couple minutes until desired consistency, salt and pepper to taste.

Transfer to a serving bowl, cover and refrigerate for 1 hour until flavours develop

When ready to serve, bring to room temperature, drizzle with olive oil sprinkle with chopped parsley.

Serve with corn chips, seeded crackers or vegetables. Also great to serve with any meat dish.

 will store in a air tight container in the refrigerator for up to 4 to 5 days.