We’re babysitting my dad’s senior husky mix this week and enjoying her sweet personality.
As for Leela… well, not so much.
She’s still not warmed up to our house guest and maybe it has something to do with nearly having her dinner eaten every night.
For our dinner, I tore into a new bag of hemp seeds and grabbed an eggplant from our garden that needed to be used up to create a new raw hummus.
Raw eggplants are tricky to work with for me and the few store-bought eggplant hummus’ I’ve tried have a slight bitter bite to them. So I was going for a more mild version with this recipe with a creamy and hearty texture.
Eggplant Hemp Hummus
- 1 cup of shelled hemp seeds
- 1 cup of peeled and chopped eggplant
- 1/4 cup of tahini
- 1 clove or garlic
- 2 tbsp. lemon juice
- 1/2 tsp. salt
Place all ingredients into a food processor and process to a smooth and creamy texture. Serve and enjoy. Makes 4-6 servings.
The texture is very hummus like, thick and hearty, perfect for dipping and scooping.
How’s this for a simple and healthy dinner? Hubby and I placed some chopped veggies and blue corn chips on the table for a party-style dinner with the hummus.
The flavor is mild with a creamy, savory, tangy, and slight bite from the garlic. I also liked that it’s thicker than other hummus recipes, not runny or drippy.