Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chick peas; soaked and cooked or- |
| 2 mediums | Whole eggplants; roasted at 350 for about 1 hour; peeled, roughly chopped (up to) |
| 2 \N | Heads roasted garlic; roast with the eggplant |
| 1 \N | Lemon; juice of |
| \N \N | Salt to taste |
Date: Mon, 13 May 1996 10:53:32 -0400 From: jrg14@... (Jan Gordon)
Blend in batches in food processor, add liquid from peas as necessary for consistency.
My favorite way to eat this is as a sort of appetizer platter (tho I make it a meal!) including pita wedges, sliced cucumbers, sliced sweet onion and slices of ripe summer tomatoes. YUM Of course, it is great as a sandwich filling, too. If you really need that sesame taste, add a drop or two of toasted sesame oil to the top of the dip, the fragrance will be divine.
FATFREE DIGEST V96 #133
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .