Dishing Up the Dirt

Smoky Eggplant Tahini Dip

Before I get to this recipe I wanted to thank everyone for your lovely comments on the DUTD book giveaway post. I teared up more than once and I feel so overwhelmed with the love you all have for the folks in your community.  I’ve emailed the two winners but I hope that regardless if you won or not, that you’ll share a nourishing meal or sweet treat with your family, neighbors, or strangers in your community. Food unites us and I’m so moved by all of your ideas on how you’ll share the DUTD love. Keep it up!

A few evenings ago, one of my best girlfriends came over to the farm for happy hour. Armed with a bottle of our favorite summer wine and a baguette of bread from a local bakery we whipped up one of the tastiest dips we’ve had in a long time! In fact, this dip is so darn good that I’m thinking of using it as a base for pizza soon.  I’ll report back if I do! In the meantime though, grab your best friend, neighbor or lover, crack open some wine, slice up a baguette of bread and dig in! The flavors here are simple yet intense and I hope you all enjoy this dip as much as we do.

Cheers from Tumbleweed Farm.

Smoky Eggplant Tahini Dip

Prep Time: 10 minutes    Cook Time: 30-40 minutes    Serves: 1 cup

  • 1 large globe eggplant, sliced in half lengthwise
  • 1/4 cup olive oil
  • salt and pepper
  • 2 large cloves of garlic, left in their skins
  • 1 tablespoon fresh lemon juice
  • 3 Tablespoons tahini
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon sumac (optional)
  • pinch of za'atar (optional)
  • 2 Tablespoons minced parsley
  • extra virgin olive oil for serving


  1. Preheat the oven to 425F. Place the eggplant cut side down along with the garlic on a baking sheet with the olive oil. Sprinkle generously with salt and pepper and roast in in the oven until the eggplant is charred and very tender. About 35-40 minutes.
  2. When cool enough to handle scrape the flesh of the eggplant (even the charred bits and some of the skin is okay too!) into the bowl of a food processor or blender. Slip the garlic out of its skin and add the lemon juice, tahini, cumin, sumac (if using) and za'atar (if using). Blend until smooth and creamy. Taste for seasonings and adjust as needed.
  3. Scoop the dip into a bowl and top with minced parsley, a drizzle of extra virgin olive oil and more za'atar if using.
  4. Serve with toasted sliced of baguette or crackers.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen

Leave a Reply

2 thoughts on “Smoky Eggplant Tahini Dip

  1. Sabell says:

    Yum! Thank you for sharing. I do appreciate all your recipes and always enjoy a good cookbook! Whether I purchase or win is no matter; I love creating, gifting and sharing. And I especially love these smoky spicy dip creations! Thanks again.

  2. Carmen says:

    Can this be made a day or two before

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