1/4 cup Pure Hempspread
1/2 bunch fresh parsley, curly or italian, whateva is your style!
1-2 lemons, juiced OR 4-6 T lemon juice
3 cloves garlic, minced
1 tsp. Himalayan Salt
1 tsp. smoked paprika
1. Preheat oven to 400 F.
2. With a fork, (gently) poke eggplant several times around outer skin.
3. Bake eggplant for about an hour, or until the skin can easily be pierced by a fork. Let cool, slice in half, scoop out flesh.
4. Blend eggplant with all other ingredients, add salt to taste, puree till smooth.
5. Drizzle with hemp seed oil, top with additional hemp seeds, and dig in! Delish topped with sprouts..dip in carrots, crackers, use as a spread in sammies....pita meze...keeps in the fridge ~1 week.