Leftover roasted vegetables morph into a creamy toothsome dip. A hefty drizzle of feta is a perfect complement... Salty, savory, spicy.... It pairs well with ciabatta, crackers or rice cakes!!! —nykavi
Freshly ground Black pepper
a large pinches
Crushed red pepper
In This Recipe
Line a sheet pan with Silpat or nonstick aluminum foil
Cut eggplant and zucchini into 1/4 inch thick slices.
Toss with olive oil and salt.
Place veggies on prepared pan and roast for 25 -30 minutes.
Roughly chop the veggies and place in a food processor.
Add tahini, sesame seeds, garlic paste, lemon juice, parsley, salt, pepper and crushed red pepper. Pulse the mixture four or five times until it is creamy.