This traditional Lebanese dip is smokey, creamy, and fragrant. I love making a batch on the weekends and eating it throughout the week with fresh pita, with veggies, or smeared on a beautiful sourdough sandwich. It also makes a lovely centrepiece for cocktail hour or starter for dinner parties.
- 2 medium aubergines about 600g
- 4 cloves garlic unpeeled to be roasted
- Juice and zest of half a large lemon
- 40 g tahini
- 25 g white miso paste
- 20 g chopped parsley leaves plus more for garnish
- 10 g chopped mint leaves plus more for garnish
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika or more, to taste
- 3 g Sea salt
- 1 g freshly ground black pepper to taste
- 60 g of water to thin while processing or use a little more lemon juice if desired.
- Leaving the skin on, cut the aubergines in half and score them. Place them in a baking dish along with the garlic, oil, a pinch of salt and pepper and bake them in the oven at 160 C until soft, about 30 mins.
- Take out of the oven and let cool. Scoop the flesh out of the skin using a large tablespoon or dessert spoon. Dicard the skin. Add everything to a food processor and blitz it all together, adjusting with seasonings and water as needed. Serve with fresh pita bread or chips.