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Ingredients
  • 2 medium eggplants (about 3 lbs. total), roasted
  • ⅓ 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
  • ½ tsp cumin
  • ½ tsp salt or more to taste
  • Pinch cayenne pepper
  • Extra virgin olive oil
  • Fresh parsley for garnish (optional); you can also top with a sprinkle of paprika or smoked paprika
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