1 pound fresh carrots or sweet potatoes
2 teaspoons oil (coconut, olive oil)
½ teaspoon kosher salt
1 tsp cinnamon
Peel carrots/sweet potatoes into thick slices or cut into strips of desired thickness. Toss slices in oil and salt and cinnamon. Bake at 450F for 25-30 minutes, or until desired crispiness is achieved.
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
1 eggplant
3 cloves garlic
4 tbsp tahini
4 tbsp lemon juice
Pinch of salt
Preheat oven to 400 degress. Prick eggplant several times with a fork. Place on foil in pan and cook for abour 40-45 minutes. Let cool. Cut off stem and pull off outer peel. Spoon out flesh and place in blender. Add remaining ingredients and blend well. Top with olive oil and smoked paprika.
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.