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Ingredients
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Dip Ingredients
Method
Preparation Steps
- 1
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.
- 2
Prepare the Garlic
While the eggplant is roasting, peel the garlic cloves and lightly crush them.
- 3
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.
- 4
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.
