A silky and smooth creamy aubergine dip loaded with flavors from cashews, garlic, and tahini. Perfect as a spread or a dip, this recipe results in a deliciously seductive dish that you won't be able to resist!
1: Place the aubergines on a baking tray and prick each one a few times with a fork.
2: Grill the aubergines under high heat for 45-50 minutes or until charred, turning halfway.
3: Remove the aubergines from the oven and leave them to cool.
4: Soak the cashews in hot water for 15-20 minutes.
5: Once cooled, peel and discard the aubergine skins and place the flesh in a blender.
6: Drain the cashews and add them to the blender along with lemon juice, garlic, tahini, olive oil, salt, and pepper.
7: Blend the mixture until smooth.
8: Transfer the dip to a serving plate and top with a drizzle of olive oil and optional toppings like sumac, za’atar, and chopped parsley.
