Roasted eggplant, garlic, fresh lemon juice, and creamy tahini give this dip such delicious flavor.
Ingredients:
- 1 large eggplant, cut in half
- 3 Tablespoons of Olive Oil, plus more to garnish
- 2 heaping teaspoons of Roasted Garlic Paste
- 3 to 4 heaping Tablespoons of Tahini Paste, use more of you want the dip super creamy
- 1 large Lemon, juiced
- 1/2 teaspoon of Cumin
- 1/4 teaspoon of salt, adjust seasoning to your taste
- Fresh ground black pepper, to taste
- Pinch of Smoked Paprika
- 1 Tablespoon of chopped Fresh Parsley, plus a little more to garnish dip
- Olive oil, cumin, smoked paprika, and parsley to garnish before serving
- Fresh toasted pita, warmed in a frying pan with olive oil and sprinkled with Za’atar seasoning.
Instructions:
- Preheat oven to 425°.
- Roast eggplant on a parchment lined baking sheet, cut side down, for 40 to 45 minutes, until soft. Let cool.
- Scoop out eggplant flesh into a food processor. Discard the eggplant skin.
- Add in the olive oil, roasted garlic paste, tahini, lemon juice, salt, pepper, cumin, smoked paprika, and parsley. Pulse until smooth and creamy, and until all the eggplant seeds are pulverized. Taste dip and adjust seasonings to your preferences.
- Use a spatula to scoop dip into a serving bowl. Top dip with a swirl of Olive oil. Garnish with a sprinkling of cumin, paprika, and some fresh parsley.
- Serve with warmed pita bread, pita chips, or your favorite veggie dippers. It’s also terrific as a sandwich spread.
Enjoy!
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