- 2 aubergines (~1.5 pounds each)
- 2 teaspoons cumin seeds
- 3 tablespoons hulled tahini
- 2 garlic cloves, minced or finely grated
- 1/3 cup freshly squeezed lemon juice (or to taste)
- 3 tablespoons cold pressed, extra virgin olive oil
- sea salt, to taste
- extra olive oil, to serve
1. First, you will need to char your aubergines to create the smoky flavor. This is a messy step! To char the aubergine, place it directly onto a medium-sized stove hub and have the gas flame on low-medium. With tongs, rotate the aubergine every couple of minutes or so until the aubergine is cooked evenly and is soft. It should yield easily when prodded with the tongs. This will take about 12 to 15 minutes. Repeat with second aubergine. You could also do the charring on a barbeque grill plate.
2. Allow the aubergines to cool. In the meantime, dry toast the cumin seeds in a pan over low heat until fragrant. Grind in a mortar and pestle and set aside.
3. Once the aubergines are cool enough to handle, split into halves, lengthways, and scoop out the flesh with a spoon into a bowl. Tip the flesh into a food processor. Add in the remaining ingredients (except for the extra olive oil) and process for a few seconds until you have a ‘fluffy’ dip. Adjust seasoning (salt and lemon juice) and then serve drizzled with some olive oil and a side of whole grain vegan crackers and some veggie crudités (a fancy French word for raw veggie batons).