Roasted Red Pepper and Eggplant Dip

Ingredients

• Red bell peppers (2 large, halved and seeded)
• Eggplant (1 medium, halved)
• Garlic (4 cloves, unpeeled)
• Olive oil (3 tablespoons, plus more for drizzling)
• Lemon juice (2 tablespoons, freshly squeezed)
• Tahini (1/4 cup)
• Ground cumin (1 teaspoon)
• Smoked paprika (1 teaspoon)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the red bell peppers and eggplant in half lengthwise and remove the seeds. Place them on a baking sheet, cut side down.
3. Drizzle the vegetables with olive oil and sprinkle with salt and black pepper.
4. Roast in the oven for 30-35 minutes, or until the peppers and eggplant are soft and slightly charred.
5. Remove the vegetables from the oven and let them cool. Once cooled, gently peel off the skin from the peppers and eggplant.
6. In a food processor, combine the roasted peppers, eggplant, unpeeled garlic, lemon juice, tahini, cumin, paprika, salt, and black pepper. Blend until smooth and creamy.
7. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
8. Serve with warm pita bread, crunchy crackers, or an assortment of fresh vegetable sticks.