sprouted lentil babaganoush


1/2 large eggplant, roasted and flesh removed

2 tbsp tahini

generous pour of olive oil

3 cloves roasted or fresh garlic

1/3 cup sprouted lentils

juice of half a lemon

1 tsp cumin

generous handful of parsley, finely chopped

1/2 tsp salt, plus salt to taste

red pepper flakes to taste


combine all ingredients in a blender, food processor, or blend with a hand held blender until smooth. taste, and add more salt and olive oil as necessary.



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