Ingredients

1 large eggplant, top greens removed and halved lengthwise

1 to 2 cloves garlic (add 2 for a more pungent dip)

⅓ cup tahini (sesame seed paste)

¼ cup lemon juice

1 teaspoon pomegranate molasses, plus more to garnish

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon salt

Extra-virgin olive oil, to garnish

Sesame seeds, to garnish

Chive blossoms or chopped fresh mint, to garnish

Directions

Preheat oven to 400ºF. Line a large rimmed baking sheet or cast-iron grill pan with parchment paper and place eggplant cut side-down. Prick eggplant skin several times with a fork or paring knife. Roast for 40 to 50 minutes, until meltingly tender and collapsed. Cool to room temperature.

In a food processor, pulse garlic until minced. Add roasted eggplant (including the skin) and blend until smooth. Add tahini, lemon juice, pomegranate molasses, cumin, smoked paprika and salt. Blend again until smooth and creamy. Transfer to a wide serving bowl.

Garnish with a drizzle of additional pomegranate molasses, a thread of olive oil and sprinkle of sesame seeds and chive blossoms or mint. Serve at room temperature. Refrigerate leftovers for 5 days or so.