This is a recipe (maybe slightly adapted) by Dr Joel Fuhrman. Please visit for more information on his nutritional approach to good health and long life. Take time to look at the Member’s Centre and access resources such as past news letters, teleconferences, tutorials, etc.


1 medium eggplant, cut in half

1 cup cooked or canned chickpeas (garbanzo beans)

1/3 cup water

4 Tbsp raw unhulled sesame seeds OR 2 Tbsp tahini

2 Tbsp fresh lemon juice

1 Tbsp dried minced onions

2-4 cloves garlic, finely chopped

Dash paprika to taste


Bake eggplant at 180 degrees (350 F) for 45 minutes. Let cool and remove the skin and discard. Blend all ingredients including the skinless eggplant in a food processor or high powered blender until creamy. Serve with assorted raw vegetables or as a garnish on our Quick raw vegetable crepe.


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