A healthy and delicious dip that can be served with raw vegetable sticks or crackers.


  • 2 large eggplants
  • 3 cloves garlic, crushed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon tahini
  • ¼ cup olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground paprika
  • Salt and pepper, to taste


  • Preheat the oven to 400 degrees F.
  • Prick the skins of the eggplant with a fork and roast them in the oven for 40 minutes.
  • Allow the eggplant to cool and then peel the skin off.
  • Combine all ingredients in a blender or food processor and blend until smooth.