Ingredients:

• 800g Med Cuisine Roasted Aubergine Puree
• 200g Med Cuisine Natural Tahini
• 2-3 cloves garlic, minced
• 40-50g parsley, chopped
• Salt, to taste
• Juice of half a lemon

Toppings:

• Extra virgin olive oil
• Med Cuisine Sumac spice
• Fresh pomegranate seeds

Instructions:

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!