- 2 (~700g) eggplants
- 2 tsp cumin seeds
- 3 tbsp hulled tahini
- 2 garlic cloves, minced or finely grated
- 1/3 cup freshly squeezed lemon juice (or to taste)
- 3 tbsp cold pressed, extra virgin olive oil
- sea salt, to taste
- extra olive oil, to serve
First, you will need to ‘smoke’ your eggplant. I did this an eggplant at a time, on a gas-flamed stove. Beware — you will make a mess! But that’s also the fun of it. Or you could do this step on a barbeque grill plate.
Place an eggplant over a medium-sized stove hub and have the gas flame on low-medium. Rotate the eggplant with tongs every couple of minutes or so until the eggplant is cooked evenly. This will take about 12 minutes. Repeat with second eggplant.
Split each charred eggplant into half, lengthways. and allow to cool. While the eggplant is cooling, dry toast the cumin seeds in a pan over low heat until fragrant. Grind in a mortar and pestle and set aside.
Once the eggplant has cooled, scoop out flesh with a spoon and tip the flesh into a food processor. Add in the remaining ingredients (except the extra olive oil), and process for a few seconds until you have a ‘fluffy’ dip. Adjust seasoning (salt and lemon juice), then serve drizzled with some olive oil, and a side of real crackers and some veggie crudités (a fancy French word for raw veggie batons).
What’s your favourite dip and why? Please share in the comments below.