Merry Christmas, everyone! Ok, so what?! I’m a day late, don’t be such a grinch. I made Jaryd run down the delivery man to check his truck for a package. Not just any package. It was THE package. The package that would make or break Christmas. The package that is all my kid’s been talking about for the last month.
The package that we’ve been tracking online for two weeks but arrived at the 11th hour on Christmas Eve. No one will ever know the life that package led during those five long days in New York, but it’s home now.
It was unwrapped first. It has been cradled, and loved, played, and broken already. It’s a violin. To be fair, because I don’t want any assumptions made, Jaryd was the one that broke it. He broke it in his attempts to “fix” the bow because it didn’t meet his musical standards.
Santa’s mailing us another bow.
Omg, there was just a little crumb on my computer screen right exactly and perfectly where there was a space been words. For a minute I thought the space bar was broken and magically switched to typing periods instead of spaces. I kept backspacing and putting a new space only for a period/crumb to persist. Eventually I touched the screen and figured the whole thing out. Modern day Sherlock, NBD.
It’s delicious. It’s my favorite dip, maybe ever besides this poblano pistachio dip. And this garlicky artichoke wonder. Oh oh and this chipotle hummus!! But definitely top five, for sure. It’s just so fresh, healthy, and yummy.
Plus it’s so easy, and you know I love easy. Not that’s Jaryd’s easy or anything… wait, what? Err, let’s make some Eggplant Red Pepper Baba Ganoush:
Cut your eggplant and peppers into 1 inch-ish cubes. This doesn’t have to be perfect because it’s eventually going to go into the food processor. Place your veggie chunks on a baking pan lined with parchment paper. Drizzle with 4 tablespoons olive oil and toss. Roast in the oven for 40 minutes.
In a food processor, process your pine nuts and garlic clove until finely chopped. Add your roasted eggplant and peppers, agave nectar, and sea salt.
Process until combined, about 30 seconds. Use a rubber spatula to scrape down the sides and process for another 30 seconds.
Watch me make it below!
- 1 large eggplant, cut in 1 inch cubes
- 2 red bell peppers, cut in chunks
- 4 T. extra virgin olive oil, or favorite cooking oil
- 1/4 cup pine nuts
- 1 clove garlic
- 2 T. agave nectar
- 1/2 t. sea salt
- Preheat oven to 400F.
- Cut your eggplant and peppers into 1 inch-ish cubes. This doesn’t have to be perfect because it’s eventually going to go into the food processor.
- Place your veggie chunks on a baking pan lined with parchment paper.
- Drizzle with 4 T. olive oil and toss.
- Roast in the oven for 40 minutes, flipping after 20.
- In a food processor, process your pine nuts and garlic clove until finely chopped. Add your roasted eggplant and peppers, agave nectar, and sea salt.
- Process until combined, about 30 seconds.
- Use a rubber spatula to scrape down the sides and bottom. Process for another 30 seconds.
- Serving Size: 20
- Calories: 32
- Sugar: 1g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
Put your hand up on my hip, when you dip I dip we dip! So cliché, I know. Enjoy this healthy, dip-able delightful goodness!! xo
Pin the image below!!