Recipes from Spring 2022 issue of True Natural Health
2 tablespoons of tahini
Juice of one lemon
1 clove of crushed garlic
½ teaspoon of ground cumin
½ teaspoon of paprika
A sprinkle of parsley and hemp seeds to serve.
Preheat your oven to 180 C (355 F).
Prick the skin of the eggplant and bake in the oven for 45 minutes, or until the flesh is soft. Allow the eggplant to cool.
Peel and use a clean towel to squeeze excess liquid out of the flesh once cooled. Mash or blend in a food processor.
Drizzle in lemon juice and tahini as you blend and then add garlic, cumin and paprika and blend.