Creamy Eggplant Dip

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

Ingredients

• 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

Method

• 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.

Serve