Dare I say it, this dip is tastier and easier than making hummus. Goodbye, soaking chickpeas for hours. Goodbye, blending them until smooth. Hello, eggplant.
Ingredients
1 American or Globe eggplant (the large, purple kind we usually see at the store)
1/2 cup of tahini
Juice of one lemon
6 cloves of fresh garlic, minced
1 teaspoon paprika or to taste
1 teaspoon harissa seasoning or to taste
Salt and pepper to taste
Instructions
Steam the eggplant until soft.
Add all the ingredients into a large mixing bowl.
Using a fork, mash the eggplant and mix everything together.
Enjoy warm or cold with crackers, carrots, or on top of…anything :)
Options
Steam eggplant and zucchini
Add curry powder
Add chili sauce as garnish
