A fancy yet simple dip that is great with chips, crackers, and veggies.
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings4- 6 servings
Ingredients
1medium-large eggplantwashed
2clovesgarlic
2tablespoonstahini
2teaspoonslemon juice
1/2teaspooncumin
sea salt & black pepper to taste
Instructions
Preheat oven to 400 degrees F (200C) and line a baking tray with foil or parchment. Bake the eggplant whole for 30-40 minutes until the skin begins to look wrinkled and darkens. Remove from oven and cool until able to handle it.
Peel off the skin of the eggplant and cut off the stem. Then place the rest into a blender or food processor and add the other ingredients. Pulse until smooth and it's ready to serve.