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  • 2 large eggplants, halved lengthwise
  • 15 oz. can garbanzo beans, drained and rinsed
  • 1/2 cup parsely, chopped
  • 1/2 cup roasted red peppers
  • 3 tbsp. cashew butter (or other nut butter)
  • 4 tsp. lemon juice, freshly squeezed
  • 1 clove garlic
  • 1 tsp. salt
  • 1 tsp. red pepper flakes
  1. Preheat oven to 450 degrees F.  Place eggplants cut-side down on a baking sheet.  Prick all over with a fork and bake for 40-45 minutes.  Let cool.
  2. Scoop eggplant pulp into the bowl of a food processor fitted with the 'S' blade.  Add remaining ingredients and process until smooth.
  3. Serve with crackers, baked tortilla chips or cut up veggies.