Roasted eggplant, tahini, garlic, lemon juice, and earthy, smoky spices come together in this rich and creamy dip perfect for appetizer platters during the holidays!
– 3 large eggplant – 1/4 cup tahini or to taste – 2 tablespoons lemon juice or to taste – 3 cloves garlic peeled & chopped – 1/2 teaspoon ground cumin or to taste – 2 tablespoons extra virgin olive oil plus more for garnish – sea salt to taste – 3 tablespoons parsley finely chopped For Garnish – 1/8 teaspoon cayenne pepper – 1/4 teaspoon smoked paprika – black pepper to taste – warm pita bread homemade or store bought
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