Per 1⁄2 cup
2 cloves garlic, peeled
1 whole eggplant, roasted 1 hour in a 400°F oven, cooled, pulp scooped out
1 tablespoon tahini
1⁄4 teaspoons kosher salt
2–3 teaspoons toasted cumin powder
Juice of 2 lemons
1⁄8 cup extra-virgin olive oil, plus a little extra for garnish
Freshly ground black pepper
Paprika for garnish
Parsley, to taste
Pita bread for dipping
In a food processor, chop the garlic until it sticks to the walls of the processor bowl. Add eggplant pulp, tahini, salt, cumin, and half of the lemon juice. Process until smooth, gradually drizzling in the olive oil. Season to taste with black pepper, additional salt, and lemon juice if necessary.
Spread onto plates, and garnish with a drizzle of extra-virgin olive oil, a few drops of lemon juice, a dusting of paprika, and some chopped parsley. Serve with wedges of warm pita bread.