Are any of you as fanatic about dips as I am? Creamy, flavorful, nutritious Babaghanoush is the way to go! Check out this super easy recipe that goes great with any meal.
Vegan, Gluten Free, Paleo
Total Time: 45 min
Prep:10 min
Inactive: 10 min
Cook: 20 min
1 medium sized eggplant
2 tablespoons raw tahine
½ cup sesame seeds
½ lime juice
1 garlic clove
salt and pepper to taste
1 tbsp cumin
¼ cup parsley
Preheat the oven to about 300 degrees F. Prick eggplant with a fork or a knife before placing it in the oven. Bake for about 15-20 minutes or until soft inside. Let the eggplant cool, peel, and place into the blender/food processor with the rest of the ingredients. Blend until smooth and creamy.
Garnish with parsley or basil like I did for a finishing touch!
Enjoy!
PlantBasedByCess 