Eggplant Dip (Padlizsankrem)

Yummy and spicy, excellent for entertaining guests, or for nibble at night with some crackers or toasted bread.

Put two medium to large eggplants on a baking tray. Oil the eggplants. Bake them in the oven on 200c for about an hour till the skin starts to burn.

Remove the skin and disregard. To the scooped out eggplant flesh, add:

200g Hummus (can be left out)

4 cloves of crushed garlic

salt

cracked pepper

2 Tablespoon of Tahini

1 Lemon juiced

Pinch of Cayenne Pepper

1 Tablespoon of Mayo (you can use olive oil instead)

1 Teaspoon Cumin

1 Tablespoon of chopped Parsley (optional)

Blend all ingredients together with a blander. Serve it cold with some crackers, carrots, or slice of crusty bread.