Baba Ganoush

INGREDIENTS

•  Italian eggplants (about 2 small-to-medium eggplants*)

• 2 medium cloves of garlic, pressed or minced

• 2 tablespoons lemon juice, more if necessary

• ¼ cup tahini

• ⅓ cup extra-virgin olive oil

• 2 tablespoons chopped fresh flat-leaf parsley

• ¾ teaspoon salt, to taste

• ¼ teaspoon ground cumin

• Pinch of smoked paprika, for garnish

INSTRUCTIONS

1. Slice eggplant in half and brush with olive oil and a sprinkle of salt.

2. Roast eggplant until tender.

3. Separate eggplant from skin. 

4. Place all ingredients in a food processor or blender and pure until smooth.

5. Serve with raw veggies or pita and enjoy!