Ingredients

• 1 eggplant
• 3 tablespoons tahini (sesame-seed paste, preferably unhulled)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/8 teaspoon chilli powder
• Juice of 1/2 lemon
• 2 garlic cloves, chopped
• 1 can chickpeas, rinsed and drained
• Extra virgin olive oil
• Smoke paprika

Method

1. Preheat oven to 200C.

2. Roast eggplant (whole) in oven for 30 minutes or until tender.

3. Let eggplant cool, then peel the skin and put it into a food processer.

4.  Add remaining ingredients, withholding oil and paprika.

5.  Blend until you get a consistency that you like, drizzling in a little oil to make it a bit creamier if you want.

6.  Serve with a drizzle of olive oil and a sprinkle of paprika.  Pretty and yum!

Tips

Make sure you check the flavouring of this before you finish, because the size of the eggplant can affect the ratios. 

The addition of the eggplant helps to give this a bit more fibre.

You can add more cumin and lemon if you wish!

Serve with a variety of vegies to dip into it.  2-3 tbsp of this dip with some vegies (such as carrot sticks, celery, capsium, cucumber, asparagus spears) is a great snack that’s rich in protein and fibre.
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