A creamy dip that is low in carbs and high in healthy fats? Yes, please, we’re going to make this one over and over and serve it up with our favorite Keto-friendly veggies knowing we’ll feel strong and healthy after enjoying.
Prep Time: 5 minutes
Cooking Time: 40 minutes
1 medium eggplant (about 1.5 lbs.), end removed & halved
4 tablespoons olive oil
4 tablespoons tahini
1 clove of garlic, peeled and sliced
2 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon ground cumin
Drizzle of olive oil
Sprinkle of smoked paprika
Sprinkle of sesame seeds
Sprig of fresh parsley
Preheat your oven to 400 degrees Fahrenheit.
Place halved eggplant on a cast-iron skillet and bake in the oven until is has browned and is very soft, about 40 minutes.
Remove from the oven and add to a blender with the remaining ingredients (if you prefer your dip lighter in color, scoop the eggplant flesh out from its skin, discarding the skin, before blending.
Blend on high until everything is creamy and well-combined.
Serve on a platter with your favorite veggies, or serve on top of salads, or with meats and cooked veggies.
Store any leftovers in a glass container in the fridge for 5 days.
Net Carbs: 6