Ganoush Is The New Guacamole

1. 1

   Turn oven to 400 degrees F.

2. 2

   Peel eggplant (with a vegetable peeler) and chop in half. Place the eggplant and garlic cloves on tinfoil and drizzle with olive oil. Wrap up the tinfoil and place the aromatic veggie package into the oven for 1 hour.

3. 3

   While the eggplant and garlic are roasting, mix the tahini and the water with a spoon in a deep bowl or a tall plastic container (like the kind that comes with an immersion blender) until it is smooth.

4. 4

   Add the lemon juice, the horseradish, the pepper, and the smoked paprika to the tahini/water mixture. Wait.

5. 5

   When the eggplant is soft to the touch, add the garlic and eggplant to the tahini/water/lemon juice mixture. Use an immersion blender, cuisinart, or stand-up blender to mix all the ingredients, adding a few more drizzles of olive oil as it blends to make it silky smooth.

6. 6

   Garnish with roughly chopped parsley and a bag of chips. Touch. Down.

* Per serving · 4 servings · Values may vary.