- 1 eggplant, roasted or grilled
- 1/2 cauliflower head
- 1 eggplant
- ½ cup tahini (sesame seeds made into a paste.Tahini has about 1.5g of sugar per 100g and
- 21g of carbs)
- juice of 1 lemon
- 4 cloves garlic
- 4 Tbsp olive oil
- 2 tsp cumin, ground
- paprika powder and cayenne pepper to taste
- salt and black pepper to taste
1. Grill or roast the eggplant.
2. Place all ingredients into a blender and blend till smooth.
3. Refrigerate until ready to use.
4. Will keep for a few days.Garnish with cayenne pepper and fresh parsley if desired. Serve
with sesame crackers, carrot or celery sticks
Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear
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