Creamy Eggplant Dip

Add this to your next get-together menu. It’s a delectable vegan dip that everyone will love!

By / Photography By Kristen Penoyer | August 31, 2015


Preheat oven to 400°.

Poke a few holes in each eggplant with a fork to allow steam to escape when baking. Place whole eggplants on a baking sheet and bake until soft, about 30 minutes. Allow eggplants to cool, then peel and dice them.

Combine diced eggplant with remaining ingredients in blender. Blend until smooth and creamy.

Serve at room temperature or chilled. Top with olive oil and olives.

Photography by Kristen Penoyer




  • 2 medium eggplants
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1 tablespoon agave nectar
  • 1 tablespoon olive oil (optional)
  • 2 tablespoons olives (optional)
Build your own subscription bundle.
Pick 3 regions for $60