Babaganush Hummus Recipe

I had an eggplant, I had sprouted chickpeas (my new obsession), and I had Tahini so I thought – time to make me some indian spread!

I looked for Babaganush recipes because the main ingredient is eggplant, but none added chickpeas, so I decided to give this old classic a spin and marry it to its closest cousin Hummus. The result? Sinfully delicious creamy goodness in my mouth. Here goes the recipe:Ingredients:

1 Eggplant (cut in half, lather with Grapeseed oil, and roast in the oven face up at 400 degrees for about 20 mins or until soft) scoop flesh and discard skin.

2 cups chickpeas (yes you can use canned, but if beans tend to upset your tummy – sprout, cook, and use instead)

1/2 cup Tahini (I love the one in the pic below it’s super authentic)

1/2 cup freshly squeezed lemon juice

6-8 garlic cloves or 2-3 heaping tsp crushed garlic

1/2 cup flat leaf parsley

2 tbsp olive oil

1 heaping tsp ground cumin

2-3 tsp salt (I use Himalayan pink salt)

Pepper to taste

Using a food processor (for thicker texture) or blender (for smoother texture) blend all ingredients together until well married and harmoniously delicious.
Grab some organic corn chips and eat away!

Posted using Tinydesk blogging app

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