This delicious eggplant dip makes a wonderful snack to eat with raw vegetable sticks. The good fats in tahini and olive oil will help to keep you feeling full and will also help you absorb more antioxidants from vegetables. 3 medium sized eggplants 4 tablespoons tahini 1 teaspoon sea salt 1 teaspoon ground cumin 2 tablespoons olive oil 3 tablespoons fresh lemon juice Preheat the oven to 375 degrees F. Prick the eggplants several times with a sharp fork and place them in the oven on a baking sheet. Roast the eggplants for approximately 30 minutes, or until they are very soft and you can easily poke a paring knife into them. Allow the eggplants to cool, split them in half and scoop the pulp out into a food processor or blender. Place all other ingredients into the food processor and blend until smooth.