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Frank's® RedHot®



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Servings: 6 cups


  • 4 large Eggplant
  • 1 cup Olive oil
  • 3/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/2 cup Tahini
  • 1/4 cup Lemon juice
  • 8 cloves Minced garlic
  • 1 tbsp. Salt
  • 2 tsp. Ground cumin


  • 1. Grill all sides of eggplant over high heat until soft and skin is charred. Let cool.
  • 2. Peel skin from eggplant, coarsley chop and squeeze pulp in clean kitchen towel to remove excess liquid. Place in a food processor and add hot sauce, tahini, lemon juice, garlic, salt and cumin. Process until smooth. Serve chilled with pita bread.