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This traditional Middle Eastern dip is a smoky puree of roasted eggplant, tahini, lemon juice and garlic. Serve with pita wedges, French bread slices or crackers.
Test Kitchen Tip: Choose small to medium eggplants as larger eggplants will have more seeds and tend to be bitter.
Garnishing Tip: Sprinkle dip with additional smoked paprika, toasted McCormick® Sesame Seed, pomegranate seeds or chopped pistachios.
Makes 2 cups or 16 (2-tablespoon) servings.
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