INGREDIENTS:

2 Large Eggplants

3 TBSP Avocado Oil

2 TBSP Tahini

1 Clove Garlic (Pressed)

1/2 TSP Ground Cumin

3/4 TSP Himalayan Salt

2 1/2 TBSP Lemon Juice

Dash Cayenne Pepper

Chopped Fresh Cilantro

DIRECTIONS:

Preheat the oven to 375F. Cut eggplant lengthwise and brush with avocado oil

Bake/Roast cut side down on a baking sheet for ~40min

Place roasted eggplant into a sieve over a large bowl to allow it to “drip dry” then scoop the flesh from the skin. Combine eggplant with all remaining ingredients (except cilantro) in a food processor and pulse until well mixed.

Allow the mixture to sit at room temperature for ~1hour then toss in fresh chopped cilantro

Serve with raw veggies (celery, carrots, cucumber etc.)