1 large eggplant
1 large onion
3 cloves garlic
2 bell peppers
½ tbsp cumin
1 ½ tbsp tahini
2 tbsp olive oil
2 tbsp lemon juice
salt to taste
¼ cup olives, chopped (optional)

Under broiler in pan, char eggplant and bell peppers. Remove only about ½ the charred skin (the char adds a nice smokey taste to the dip). Cut up all ingredients and place them in the food processor. Blend till only slightly lumpy. Serve warm with pita chips.
Serves 4-6

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