Aubergine and tahini dip
This creamy sesame dip is a delight to eat, stopping eating is the hardest part, you’ll love it.
- 4 large aubergines
- 8 tsp tahini paste
- 2 garlic cloves crushed
- 8 tsp lime juice
- 1 tsp ground cumin
- 2 tsp sesame oil
- 2 Tbsp olive oil
- salt & pepper to taste
- Preheat the oven to 230C, gas mark 8. Prick the aubergines all over and place on a baking sheet in the oven for about 30 minutes, until very soft.
- Remove and cut the stems off, leave to cool. Split in half and remove all the flesh, discarding the skins.
- Put all the ingredients, except the olive oil, into a food processor and whiz to a smooth puree.
- Spoon into a pretty serving dish and chill until needed. Just before serving, drizzle the olive oil over the dip.
Tried this recipe?Let us know how it was!