Smoky Tahini Moutabal
Charred eggplant blended with tahini, lemon, and garlic into a silky, smoky dip. Serve with warm pita and pomegranate seeds for a showstopping Lebanese spread.
- Total time
- 12 min
- Servings
- 6
- Calories
- 98
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Char the eggplants directly over a flame or under the broiler until the skin is blackened and the flesh collapses, about 8–10 minutes total.
Step 2
Cool the eggplants for 2 minutes, then scoop the soft flesh into a food processor, discarding the charred skin.
Step 3
Add tahini, lemon juice, minced garlic, and a pinch of salt to the processor.
Step 4
Blend until completely smooth and creamy, scraping the bowl as needed, about 2 minutes.
Step 5
Transfer to a serving bowl, drizzle with olive oil, and scatter pomegranate seeds on top.
Step 6
Serve with warm pita bread and hummus alongside.
Tools you’ll need
- kitchen torch or broiler
- food processor
- serving spoon or spatula
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