1large eggplant, well roasted and insides scooped out
1/4cuptahiniplus more as needed
3teaspoonsgarlic paste ( more to taste)
3-4 tablespoonsfresh lemon juice(plus more as needed)
1/4teaspoonground cumin( more to taste)
1/8teaspoonsmoked paprika( more to taste)
1/2teaspoonsalt( more to taste)
1tablespoonchopped fresh flat-leaf parsley
1tablespoonbriney black olives
1-2tablespoonsextra olive oil
Place ingredients into a large bowl or a large capacity measuring cup. Using a hand immersion blender, puree all of the ingredients until smooth. You can also mash it all together by hand if you prefer a chunkier baba ganoush.
You can also puree this in a food processor as well if you don't have an immersion blender.
Place in a bowl, the top with parsley, olives if wanted and extra olive oil.
Cover and refrigerator until chilled, letting the flavours meld together for 1-2 hours. This really helps the dip, try not to skip this part.
For the eggplant : if there is a lot of moisture in the roasted eggplant, blot it with paper towels to remove some of it before using, it can make the dip watery.