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Ingredients
 

  • 600 g eggplants
  • 240 g chickpeas, canned
  • 1 bulb garlic roasted
  • 75 g tahini
  • 1 lemon to taste
  • 1 tsp paprika
  • 3 tsp cumin powder
  • 2 tsp extra virgin olive oil
  • salt and pepper to taste

Instructions

  •  Put the garlic in foil in the oven with the eggplant at 180C for 40min or until eggplants are completely soft.
  •  Put the garlic in foil in the oven with the whole eggplantsat 180C for 40min or until eggplants are completely soft.
  •  Remove the flesh of the eggplants and put it in a food processor. Add the chickpeas drained, roasted garlic, tahini paste, olive oil , lemon juice and the spices.
  • Blend until smooth. Adjust lemon and seasoning if needed.
  •  Top with a bit more olive oil before serving (pour slowly!), pomegranate seeds and fresh coriander.

Notes

You can serve it with veggies stick  (bell pepper ,cucumber , carrot..) for a low carb option, or pita bread.