Serves: 4–6
Prep time: 1 hour (plus 30 minutes to cool and blend)

Ingredients

  • 2 medium eggplants
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil, plus more for serving
  • 3 garlic cloves—finely minced or pressed
  • Salt to taste
  • Smoked paprika (optional)
  • ¼ teaspoon ground cumin
  • Finely chopped fresh parsley
  • Veggies, for serving

Instructions

  1. Preheat oven to 400°F. Pierce the eggplants with a knife or fork, wrap in foil, and roast for 50–60 minutes until soft and collapsing. Remove and cool.
  2. Once cool, peel the skin and remove large seed clumps. Place flesh in a strainer over a bowl and drain for 20 minutes.
  3. Add eggplant flesh, tahini, lemon juice, olive oil, garlic, cumin, and salt to a food processor. Pulse until smooth.
  4. Transfer to a serving dish, sprinkle with parsley and smoked paprika. Drizzle with olive oil if desired. Serve with Paleo crackers or fresh veggies.

Notes