Raw Chipotle Baba Ganoush and Sprouted Sun-dried Tomato Hummus

I love eggplant, but  a lot of people have bad reactions to it. That is because eggplant, like all nightshades, has a poison Solanine. It is always important to eat ripe eggplant, and to treat the eggplant first to avoid this poisoning. All you have to do is slice the eggplant and leave it for a few hours in salted water and it will not only be healthier, but more tender and delicious!

Chipotle Baba Ganoush

4 baby eggplants, sliced and soaked in salt water in the fridge overnight (roughly 6 to 8 hours)
1/2 cup of tahini
1/4 cup of lemon juice
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon chipotle pepper
Celtic sea salt to taste
Dash of cayenne pepper for garnish

Put all ingredients (except garnish) in a  food processor and blend to a smooth consistency. Add garnish and serve with fresh cup vegetables for dipping.

Sprouted Sun-dried Tomato Hummus

2 cups of sprouted chickpeas (roughly 2 days to sprout)
1/2 cup of tahini
1/2 cup of lemon juice
1/2 cup of sun-dried tomatoes
pink Himalayan salt to taste
Dash of olive oil to garnish
Sprinkling of fresh basil to garnish

Put all ingredients (except garnish) in a  food processor and blend to a smooth consistency. Add garnish and serve with fresh cup vegetables for dipping.