Preheat oven to 350 F.

Line baking sheet w/ parchment paper. Roast 1 whole eggplant for ~45 min - 1 hour or until tender. Allow to cool.

Cut cooked & cooled eggplant in half and scoop out flesh.

Add flesh to food processor (or blender) and add the following: 3T tahini + juice of 1 lemon + 3 cloves garlic + 1/8tsp cumin + 1/8tsp paprika

Blend until pureed.

Serve with cut veggies and/or GF crackers.