Yield
6 servings (serving size: 1/4 cup dip and 4 pita wedges)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place pita wedges in a single layer on a baking sheet. Bake at 400° for 9 minutes or until crisp and browned.

Step 3

Pierce skin side of eggplant several times with a fork. Place cut side down on a baking sheet covered with aluminum foil. Bake at 400° for 25 minutes or until eggplant is tender when pierced with a fork. Remove eggplant from baking sheet, and cool.

Step 4

Scoop out pulp with a spoon, and place pulp in a food processor. Add tahini and remaining ingredients; process until smooth, scraping down sides of bowl once.

Oxmoor House Healthy Eating Collection

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