Ohmigosh. . .this dip is going into regular rotation. I stole the recipe from here.
First, cut 1 eggplant into 1 inch cubes, and slice two red peppers. Mix them with 4 peeled cloves of garlic, olive oil, salt, and pepper. Roast the veggies at 400 degrees for 40 minutes.
When the veggies are done, put them in a food processor with 3 tbsp tahini, a “glug” of olive oil, the juice of 1 lemon, 1 tsp cumin, and salt to taste. Blend until smooth.
Drizzle with olive oil before serving, and serve with veggies or veggie chips.