The first time I had this dip I struggled to remember what it was called. I wanted to remember it so badly, because I was definitely going to have it again. Recently, upon discovering I was out of tahini, I subbed in macadamia nut butter – it totally worked, and definitely more local:
2 medium-sized eggplants, halved lengthwise
4 garlic cloves
2 tablespoons lemon juice
¼ cup macadamia nut butter (or tahini)
⅓ cup extra virgin olive oil
½ teaspoon+ salt
¼ teaspoon ground cumin
A pinch smoked paprika
Drizzle olive oil onto a large baking sheet, toss eggplants to cover, and place cut side down. Roast in a 400F oven with unpeeled garlic cloves for about 40 minutes until tender, then let cool.
Scoop out eggplant flesh and discard skins. The skins may remain if they aren’t bitter (taste test)! Peel the roasted garlic.
Add all ingredients to a food processor and process until smooth, stopping to taste and for spice/salt/liquid adjustment.
Serve with warm pita, carrot, celery, and cucumber, or in sandwiches. Tastes even better the next day! Keeps for 5 days or so, refrigerate in a sealed container.