Ingredients:
1 medium sized eggplant (roasted)
1/2 of a roasted red pepper
1 can chickpeas
2 cloves garlic
1-2 Tbls tahini (optional)
2-3 Tbls lemon juice
Salt (optional)
Instructions:
In the oven broil eggplant for 30 min, turn at 15 minutes. Make sure to poke 10 holes in it so it doesn't explode!
I roasted my own red pepper, but you can buy them bottled in the store.
Rinse the chickpeas well in water, then add them to a food processor with all the other ingredients. Scoop the cooled eggplant out of it's skin, and throw that in as well with 1/2 of the red pepper.
Blend until well combined, and taste to see if it needs more lemon, tahini or salt.
Enjoy with pita bread or fresh veggies!
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