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!