The Dip You Didn't Know You Needed: (our take on) Baba Ganoush

Use this dip for Keepin' Fit Real's Gluten Free Pita Bread, sliced veggies or on top of any salad!

Ingredients:

• 1 large eggplant

• 1 can chickpeas*

• 1/3 cup extra virgin olive oil

• 1/4 cup tahini

• juice from 1 lemon

• 1 clove garlic

• Salt and pepper to taste

Directions:

• Set oven to 350 degrees

• Cut eggplant and drizzle with olive oil

• Bake eggplant until soft (20-25 mins)

• Drain and rinse canned chickpeas (save about 1/4 of the liquid to use later)

• In a blender, blend olive oil, lemon juice, eggplant, chickpeas, garlic, and left over chickpea juice

• Pour into a serving dish and ENJOY!

Notes:

• You can either pressure cook the chickpeas or buy them canned at any grocery store

• If you buy them in a can, try to find a can labeled BPA-free!