I love making veggie-centric dips. They are always a crowd pleaser, but they also provide us with a nutrient-dense, yet delicious snacking option. Plus, they are so quick and easy to make! This one is a bit more time consuming, but once the eggplant is prepared, you throw everything into a blender or food processor and it’s ready in no time.
Ingredients:
2 medium eggplants
5 tbsp tahini
2 tbsp olive oil
1 garlic clove, roughly chopped
Juice from 1 lemon
¼ tsp cumin
1 tsp salt
Directions:
Char eggplants. First, poke holes in the eggplant (with a fork). Then you can either broil (for about 10-12 minutes, flipping at the halfway point) or place directly over a gas flame, turning every so often as to char the skin of the eggplant.
Turn oven to 375 degrees.
Allow eggplants to cool. Then chop off stems and slice in half lengthwise. Roast on a baking sheet, flesh side down, for 25-30 minutes, or until flesh in very tender and soft
Remove outer skin from eggplants. Place eggplant flesh, and the remaining ingredients into a blender. Blend until smooth.
Taste and adjust seasonings as needed.
Garnish with olive oil, sea salt, and toasted pine nuts.
