Confession…I am addicted to hummus. It is a staple in our house…we go through at least 2 cups/day between the four of us. So I decided to branch out and make this roasted eggplant dip instead. It is super tasty and very similar to hummus but a bit smoother in texture. I think I may have found a new addiction.
- 2 medium eggplants
- ¼ cup tahini
- ¼ cup lemon juice
- 2 cloves garlic, minced
- ¼ tsp cumin
- Fresh black pepper and sea salt to taste
- 3 tbsp chopped parsley leaves
- 1 tbsp olive oil
- Adjust an oven rack to the middle position and turn broiler on high. Line a baking sheet with aluminum foil.
- Place eggplants onto the baking sheet and prick in several places using a fork to help steam escape while the eggplants roast.
- Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
- Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.
- Meanwhile, combine tahini, lemon juice, garlic, cumin, pepper and salt in a bowl. Set aside.
- Split the eggplants, drain the excess liquid and discard the skins.
- Add the fleshy past of the eggplant to the tahini mixture, mashing with a fork until the dip is smooth.
- Cool to room temperature and then stir in parsley and drizzle with olive oil.
This pairs nicely with olives and some veggie sticks and/or pita or tortilla chips. Enjoy!