Tahini Dip

Ingredients:

• 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

Directions:
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