 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
I started eating this stuff after a great pita sandwich at the Pita Pit. I make mine with more garlic (cuz I don't have to suit everyone's taste, like a restaurant!). NOTE: the garbanzo's may offend a baba purist, but make for a stiffer spread and a different taste - try both ways and enjoy! Ingredients:
1 large eggplant, roasted |
1 (14 ounce) can garbanzo beans, rinsed (optional) |
2 -3 garlic cloves, minced |
2 -3 tablespoons lemon juice (1 medium lemon) |
3 tablespoons tahini |
1 teaspoon salt |
1/4 cup olive oil |
2 tablespoons dried parsley |
Directions:
1. Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
2. Scoop the flesh out (everything but the skin), and add it to the food processor.
3. Add the other ingredients, and pulse until smooth.
4. Serve in a pita, or as a dip.
5. Note: this can be made without the garbanzos, but I like the flavor and texture they add.
6. You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!
|
|