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Ingredients
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Dip Ingredients
Method
Preparation Steps
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh with a knife. Brush the cut sides with olive oil and place them on a baking sheet, cut side down. Roast for 25-30 minutes until the skin is wrinkled and the flesh is soft.
Prepare the Garlic
While the eggplant is roasting, peel the garlic cloves and lightly crush them.
Blend the Ingredients
Once the eggplant is done roasting, let it cool slightly. Scoop the flesh into a food processor. Add the roasted garlic, tahini, lemon juice, salt, black pepper, and cumin. Blend until smooth.
Finish and Serve
Taste and adjust seasoning if necessary. Transfer the dip to a serving bowl and drizzle with a little olive oil. Garnish with chopped fresh parsley. Serve with pita chips or fresh vegetables.