INGREDIENTS
2
medium eggplants ((about 3 lbs. total), roasted)
1/3 cup
tahini (from light seeds, not "dark tahini")
3 cloves
garlic (roasted (or 1 raw, crushed))
2
whole fresh lemons, juiced (or more to taste)
1/2 tsp
cumin
1/2 tsp
salt (or more to taste)
cayenne pepper
Extra virgin olive oil
Fresh parsley for garnish (optional); you can also top with a sprinkle of paprika or smoked paprika