Paleo hummus, baba ghanoush recipe

Ingredients

• 1 large eggplant or 2–3 small Chinese egg plants
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1-2 cloves garlic
• pinch of cumin
• 2 tablespoons olive oil
• salt to taste

1. Preheat oven to 400°F (205°C).
2. Slice eggplant in half lengthwise and brush with some olive oil. Place on foil lined sheet pan and bake for 45 minutes or until soft.
3. Allow eggplant to cool, then scoop out insides of eggplant and combine in food processor with tahini, lemon juice, garlic and cumin, discarding the skins. Mix all until smooth.
4. Slowly drizzle in olive oil through feed tube until well combined.
5. If you have some smoked paprika or sumac at home, sprinkle a little bit of that over the mixture. Add salt to taste. Serve with some sliced veggies to dip in.