This is great as a spread for sandwiches and wraps, or simply as a thick and creamy dip for vegetables, and crackers.
Ingredients:
2 large eggplants
1 med white onion
1 whole red pepper
1 T minced garlic
1/2 cup cooked White Beans
1 15 oz jar of Quartered Artichoke Hearts packed in water
Juice of one lemon
1/4 tsp Cumin
1/4 tsp Smoked Paprika
3 T Tahini
S & P to taste
Roast the eggplants onion and pepper in oven for one hour or until very tender and soft. Set aside to cool so they are easy to handle. Rinse the artichoke hearts well to remove the brine flavor. Cut eggplants in half and scoop out the insides into a food processor, add all the rest of the ingredients. At first pulse a few times, then scrape the sides. Continue processing until you get the creaminess you desire. This can be eated warm or cold, I prefer it refrigerated for at least one hour before serving. This makes a big batch so it is great to take to parties. Enjoy!
Ingredients:
2 large eggplants
1 med white onion
1 whole red pepper
1 T minced garlic
1/2 cup cooked White Beans
1 15 oz jar of Quartered Artichoke Hearts packed in water
Juice of one lemon
1/4 tsp Cumin
1/4 tsp Smoked Paprika
3 T Tahini
S & P to taste
Roast the eggplants onion and pepper in oven for one hour or until very tender and soft. Set aside to cool so they are easy to handle. Rinse the artichoke hearts well to remove the brine flavor. Cut eggplants in half and scoop out the insides into a food processor, add all the rest of the ingredients. At first pulse a few times, then scrape the sides. Continue processing until you get the creaminess you desire. This can be eated warm or cold, I prefer it refrigerated for at least one hour before serving. This makes a big batch so it is great to take to parties. Enjoy!