Multi-Pack Crisps

Ingredients: Brown Rice Flour, Sesame Seeds, Potato Starch, Flax Seeds, Olive Oil, Amaranth Seeds, Quinoa Seeds, Tamari Soy Sauce Powder (Tamari Soy Sauce [Soybeans, Salt], Maltodextrin, Salt), Salt.

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  1. Preheat oven to 425°F. Brush eggplants with 1 tbsp oil; place on foil-lined baking sheet. Bake for 45 to 60 minutes or until golden brown, skins are charred, and pulp is very tender. Let cool completely. Peel eggplants and chop coarsely.
  1. In food processor, purée chopped eggplant, tahini paste, 2 tbsp oil, lemon juice, garlic, cumin, salt, pepper, coriander and cayenne until smooth.
  1. Transfer to serving dish. Garnish with a drizzle of remaining olive oil and sprinkle with parsley. Serve with crackers.

Tip: Garnish dip with pomegranate seeds, chopped mint or a pinch of smoked paprika if desired.

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