Updated: Feb 15
Use this dip for Keepin' Fit Real's Gluten Free Pita Bread, sliced veggies or on top of any salad!
1 large eggplant
1 can chickpeas*
1/3 cup extra virgin olive oil
1/4 cup tahini
juice from 1 lemon
1 clove garlic
Salt and pepper to taste
Set oven to 350 degrees
Cut eggplant and drizzle with olive oil
Bake eggplant until soft (20-25 mins)
Drain and rinse canned chickpeas (save about 1/4 of the liquid to use later)
In a blender, blend olive oil, lemon juice, eggplant, chickpeas, garlic, and left over chickpea juice
Pour into a serving dish and ENJOY!
You can either pressure cook the chickpeas or buy them canned at any grocery store
If you buy them in a can, try to find a can labeled BPA-free!