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
- 2 medium eggplant (charred or roasted)
- ⅓ cup tahini
- 1 whole lemon (juiced)
- 2 cloves garlic
- ¼ cup pomegranate seeds
Instructions
- 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.
- 2
Cool the eggplants for 2 minutes, then scoop the soft flesh into a food processor, discarding the charred skin.
- 3
Add tahini, lemon juice, minced garlic, and a pinch of salt to the processor.
- 4
Blend until completely smooth and creamy, scraping the bowl as needed, about 2 minutes.
- 5
Transfer to a serving bowl, drizzle with olive oil, and scatter pomegranate seeds on top.
- 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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