Serve as a dip or a spread with wraps, pita, or vegetables.
| 1 lb. eggplant | |
| 1 Tbsp. olive oil | |
 |
3 Tbsp. Navitas Naturals Hemp Seeds |
| 2 Tbsp. sesame seeds | |
| 1 Tbsp. miso paste | |
| 2 Tbsp. lemon juice | |
| 1 clove garlic | |
| 2 Tbsp. tahini | |
| 1⁄4 tsp. cumin powder | |
| 1 Tbsp. parsley (for garnish) | |
| 1 tsp. hemp oil (for garnish) | |
| salt and pepper |
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 heoil 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 1½ cups.
Submitted by: Julie Morris – www.JulieMorris.net
