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5 from 2 votes


An easy dip recipe that is gluten-free and paleo-friendly made with the traditional ingredients.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: Dip
Servings: 8 servings
Calories: 88kcal
Author: Lisa Wells


  • 1 head garlic
  • 2 medium eggplant
  • 3 - 4 tablespoons lemon juice juice of 1-1/2 to 2 lemons
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • ½ teaspoon sea salt


  • Preheat oven to 400 degrees.
  • Cut the top off the head of garlic. Place on a sheet of foil and drizzle with olive oil. Wrap tightly in foil and place on a rimmed baking sheet with the eggplants.
  • Roast the vegetables for about 45 minutes, until the eggplants are collapsed and the garlic is completely soft.
  • Cut the eggplants in half lengthwise and place in a colander to cool and drain. Open the garlic packet to cool.
  • Peel the eggplants and squeeze the flesh from the garlic head. Place all ingredients in the food processor and pulse to desired consistency. Taste and adjust seasonings.