I love hummus....but some of them out there just seem a little d r y. So I decided to try something I saw somewhere...yea, I have NO idea where I saw this, but it stuck in my head. Typically only weird stuff sticks...not important things such as where my keys are, what day of the week is it...umm...what month?
Anyway....I saw this recipe for an eggplant dip that reminded me of hummus. So, I started off with these ingredients....
Yep...no Tahini, hence the post title! I didn't have any and it was raining outside....really raining. I didn't miss it, but try it if you have some and let me know how it tastes!!
So...I cut up the eggplant into cubes and roasted them in the oven....with the garlic!
Yea, I agree....roasted the garlic was the a great idea. If I'm roasting anything that's going to have garlic in it/on it, it goes into the oven WITH it. It's a no brainer, right?
I drained the beans, then put them in my mini food processor and "whizzed" them.
Then I put the roasted eggplant and garlic into the processor with the lemon juice and parsley and "whizzed" them..
Add the two together..........and VOILA!!!
I'm telling you, the eggplant made all the difference in the world! It made it so much more silky....moist and full of flavor. As much as I enjoy hummus, I'd take a tablespoon of this over a gallon of hummus. Of course, then I'd go into the kitchen and make some more!
I hope you try it!