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Creamy Baba Ghanoush (Roasted Eggplant Dip)
Ingredients
  • 1 medium eggplant (about 1 pound|450 grams)
  • ½ cup|125 ml tahini
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon ground cumin
  • ½ teaspoon kosher salt, plus more to taste
  • 2 garlic cloves, peeled
  • 1 lemon
  • sumac, to garnish
  • dukkah, preferably Edy’s, to garnish
  • pita chips, to serve
Steps
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