I always made this eggplant dish without the peel, until I tried something similar at a friend’s house with the peel chopped up in it…..so now I do it either way, depending on my mood. Always a family favorite with challah on Friday night!
Wash eggplants well (I like this veggie scrub brush), prick all over with a knife and bake in the oven on a parchment-lined baking sheet at 425 degrees for 1 – 1 1/2 hours, depending on the size. Remove from oven and let cool.
Cut off the ends of the eggplants and discard. Chop the rest in a food processor, pulsing a few times.
Add the vegennaise, lemon juice, garlic, salt and pepper. Mix well and top with green onion. Refrigerate until serving.
This recipe was inspired by my good friend and neighbor who makes her guacamole a little spicier and also uses red onion instead of green. Since I like a more mild flavor (red onions bother my digestion), I prefer it this way!
This recipe is terrific whether or not you have an allergy to sesame seeds or simply don’t like tahini in your hummus. Also great for those times you want to whip up a quick batch and you don’t have tahini in your fridge. It takes under 5 minutes and tastes delicious!
2 – 15 oz cans organic chick peas, rinsed well
3 cloves garlic
2-1/2 Tablespoons organic olive oil
2 Tablespoons fresh squeezed lemon juice
1-1/2 teaspoon organic ground cumin
1/4 cup water
1 teaspoon Himalayan pink salt
Olive oil, paprika, parsley and whole chickpeas for garnish (optional)
Putting it all together:
Combine all ingredients in a food processor and blend until smooth and creamy.
Before serving, if desired, drizzle with olive oil and sprinkle paprika and fresh parsley on top. You can also add a few whole chickpeas, for a pretty effect.