• 1 medium-large eggplant, peeled and diced (3 cups)

• 5 tbsp Original Fun Tahini

• 1 tbsp olive oil

• 1 tsp cumin

• Sea salt to taste

• Optional: Pomegranate seeds for decor

Preheat oven to 425 degrees. Line a baking sheet with foil, or cooking spray. Lay out diced eggplant on baking sheet and lightly season with sea salt. Bake for 25-30 minutes. Carefully remove from oven when edges are browned. Scoop into a blender with tahini and olive oil and blend until smooth. Sprinkle with pomegranate seeds, optional for color. Use as a dip or spread.