tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
2
tablespoons peanut butter or tahini paste
1
tablespoon lemon juice
2
cloves garlic, minced
3/4
teaspoon salt
1/2
teaspoon ground cumin
Spicy Pita Chips (recipe follows)
Prep Time
30 minutes
Cook Time
20 minutes
Chill Time
30 minutes
1. Prepare grill. Place eggplant on oiled grid. Grill, over hot coals, 15 minutes or until soft and skin is charred, turning often. Remove from grill; cool until easy enough to handle.
2. Peel skin from eggplant with paring knife; discard. Coarsely chop eggplant. Place in strainer or kitchen towel. Press out excess liquid.
3. Place eggplant in food processor; add oil, Frank's RedHot Sauce, peanut butter, lemon juice, garlic, salt and cumin. Cover; process until mixture is very smooth. Transfer to serving bowl. Cover; refrigerate until chilled. Serve with Spicy Pita Chips.
Spicy Pita Chips
Split 4 pita bread rounds in half lengthwise. Combine 1/2 cup olive oil, 1/4 cup Frank's RedHot Sauce and 1 tablespoon minced garlic in small bowl. Brush mixture on both sides of pitas. Place pitas on grid. Grill, over medium coals, about 5 minutes or until crispy, turning once. Cut pitas into triangles.
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