I love this recipe. Not only does it motivate me to eat my vegetables, but my kids eat this stuff like it’s their job. This is also one of my go-to appetizers, people rave about it, and the best part is knowing how healthy the dip itself is. I used to live on hummus before I made the change, but I have never thought about it since.
- 2 eggplants, peeled, cut, roasted
- ½ c pine nuts, toasted
- 1/3 c tahini
- ¼ c mayo (optional)
- juice of 1-2 lemons
- 2 tbsp cumin
- 2 tbsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- ½ c chopped parsley
Cover and roast the eggplant on a nonstick surface at 375 until soft and brown. (about 60-90 min)
Toast the pine nuts until they are golden brown.
In a food processor, pulse the pine nuts with the cumin, chili powder, salt, pepper, and garlic powder. Add eggplant and blend until smooth. Add tahini, mayo, and lemon juice. Blend. Add chopped parsley. Taste it. Go back and add lemon juice, or tahini, or salt if it needs it. 🙂
Serve chilled, with crudités, or a veggie chip of your choice.