Baba Ghanouj

1 medium eggplant
2 tablespoons all natural tahini (sesame paste)
Approximately 2 medium cloves garlic, finely minced (to taste)
1 ½ tablespoons fresh squeezed lemon juice
2 teaspoons filtered water
2 tablespoons Italian (flat leafed) parsley, chopped
¼ teaspoon tamari soy sauce (wheat free)
Fresh ground pepper to taste

Lay the eggplant on a tray covered with aluminum foil, and roast in a pre-heated 400 degree oven for 1 hour. Remove and let cool slightly. Cut in half lengthwise, and remove the flesh with a spoon, discarding the skin. Place in a bowl and mash coarsely. In a separate bowl, combine the tahini with the garlic. Add the lemon juice and water, stirring quickly. Add the eggplant, parsley and tamari soy sauce to the tahini mixture and mix well. Season to taste with fresh ground pepper. (Approximately 3 sevings)

Hummus Spread

1 cup cooked chickpeas (canned is okay)
2 ½ tablespoons all natural tahini (sesame paste)
1 teaspoon salt
Juice of 1 medium lemon
1-2 cloves garlic, or to taste
Approximately ¼ cup filtered water, as needed
1 tablespoon fresh, chopped parsley
Fresh ground pepper

Whirl the first five ingredients in a food processor or blender. Slowly add the ¼ cup water (or more or less), depending upon desired thickness. Stir in the chopped parsley, and add the ground pepper to taste. Good with rice crackers.

TIP: You can also stir in other additions, like a few tablespoons of chopped roasted red bell peppers, chopped olives, cooked, cubed eggplant, etc.