Protein Rich Dip
Serve as a dip or a spread with wraps‚ pita‚ or vegetables.
¼ tsp Cumin Powder
Preheat the oven to 400 degrees F and place a baking pan inside to warm. Peel the eggplant and cut into 1-inch chunks. Remove the warmed pan from the oven and pour the oil on top.
Add the eggplant along with a pinch of sea salt and black pepper and toss to combine.
Spread the eggplant out evenly across the pan and roast for 15-20 minutes until eggplant begins to turn golden and is cooked through. Remove from oven and let cool.
In a spice grinder or small blender, grind the hemp seeds and sesame seeds into a powder. Place the powder into a food processor along with the eggplant and all the remaining ingredients except for the garnishes. Process until smooth. Taste and adjust seasoning if desired.
To serve, transfer the dip to a bowl, top with parsley, and drizzle the hemp oil on top. An extra sprinkle of cumin may be added as well if desired. Makes 1-2 cups.
Makes: 6 to 7
Submitted by: Julie Morris