We blitzed soaked cashews and roasted aubergines into a super creamy Lebanese-style dip.
This recipe is vegan and high in fibres, and it's perfect served as a starter with warm pitta bread.
Halve the eggplants, poke them with a fork, and season with salt and one tablespoon of oil. Then, roast them for 30 minutes at 180°C (355°F).
Then, scoop out the flesh with the help of a spoon.
In a food processor, add soaked cashews, crushed garlic, lemon juice, and the eggplants. Then, blitz into a smooth cream.
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Transfer the dip into bowls and garnish with paprika powder, cumin seeds, and fresh parsley.