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!!!  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 of 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

1. Set gas burner or grill to medium high heat. Grill eggplant directly on the burner, 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!)
2. 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.)
3. Add the tahini, roasted garlic, parsley, and red pepper. Pulse until just combined. Season with salt and pepper. With processor running, add the Lemon Garlic. S
4. Serve topped with more parsley and Lemon Garlic Dressing, with fresh veggies for dipping.