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  1. Mix Tahini Base:

    • In a bowl, combine tahini, a little water, and salt. Stir until smooth. Mix in lemon juice.
  2. Add Flavorings:

    • Incorporate minced garlic and chopped parsley.
  3. Blend with Eggplant:

    • In another bowl, mix the tahini blend with roasted aubergine puree. Refrigerate for 2 hours to fuse flavors.
  4. Final Touches:

    • Season to taste with extra salt and lemon juice if needed. Serve in a bowl, topped with olive oil, sumac, and pomegranate seeds.

Enjoy this creamy, zesty dip as a standout appetizer or side!



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