Eggplant Dip
Eggplant
1 garlic clove
1 Tbsp Teriyaki
Salt & Pepper
Roast an eggplant cut in half with a drizzle of olive oil at 200° C for 40 min. After roasted place in a food processor with the S blade. Put the eggplant, garlic, salt, and other spices if you're feeling creative, then blend. Serve warm or keep in the fridge for up to 4-5 days.
Fresh Dill Dip
Handful of fresh dill
1 clove of Garlic
Organic Olive oil
Salt & Pepper
Chop up the dill as small as you can. Use a microplane (or a zester) to grate the fresh garlic. This creates a super sharp, fresh flavor. Add salt and cover with olive oil. Dip your favorite sourdough or top on a favorite dish for a burst of flavor.
Moroccan Tehina
Raw Tehina
Moroccan Paprika
1 tsp Garlic Powder
1/4 tsp Cayenne Pepper (optional)
Salt & Pepper
Mix all together. Add water until desired thickness. Enjoy!
I always like to add fun flavors to my tehina, get creative and share your ideas!
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