vegan, gluten free, dairy free, sugar free
Prep time: 2 mins, Cook time: 15 mins | serves 4
This dip is amazing! The nutty flavour of the hemp seeds really pulls the recipe together. Let the magic of hemp bring you an abundance of essential nutrients. A perfect dip to have in the fridge and pull out when your guests arrive. Crisp up some bread of your choice.
INGREDIENTS
| 1 medium – large eggplant |
| 1 1/2 tbs tahini |
| 1/2 tsp cumin |
| 1/2 lemon |
| 1 large garlic clove |
| 1 tbs hemp oil |
| sea salt |
| black pepper |
| parsley |
| toasted hemp seeds |
METHOD
1. Place the eggplant over a naked flame and cook for 15 minutes turning frequently, until the outside is charred and the inside is soft.
2. Cut the eggplant open and scoop the flesh into a bowl, squeeze in the lemon and crush in the garlic. Add the cumin, hemp oil, tahini and a good pic each of salt and pepper.
3. Serve topped with hemp seeds, parsley and pomegranate.
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