We'd say that this savory dip is a great paleo hummus substitute... but the truth is we love it so much more than hummus!!! The eggplant gets a smokey char from the grill and a deep garlic flavor from our Slow Roasted Garlic. Perfect easy (and sun friendly!) app for any Summer party!
Makes 2 cups
What you need
1 large purple eggplant, or 2 medium eggplants
3 tablespoons tahini
3 tablespoons Tessemae’s Slow Roasted Garlic
2 tablespoons chopped parsley leaves
½ teaspoon red pepper flakes
coarse salt and fresh ground pepper
3 tablespoons Tessemae’s Lemon Garlic
What you do
- Set gas burner or grill to medium high heat. Grill eggplant directly on the buerner, or on the grill grate, rotating every 3 to 5 minutes, until totally charred and very tender, with juices bubbling from the cracks in the skin. About 15 minutes. (You can’t overcook this eggplant!)
- Let the charred eggplant cool until you can handle it. Peel away the skin and scrape the flesh into a food processor. (You should have about 2 cups of eggplant. If you have more, add a little more of the other ingredients and if you have less, add a little less.)
- Add the tahini, Slow Roasted Garlic, parsley, and red pepper. Pulse until just combined. Season with salt and pepper. With processor running, add the Lemon Garlic. S
- Serve topped with more parsley and Lemon Garlic Dressing, with fresh veggies for dipping.