If you’re looking for a delicious dip, look no further. This creamy eggplant dip, served warm or cold, only has seven ingredients and is simple to put together. To start, broil a large eggplant until the skin has blackened and the flesh is completely soft. Then scoop out the flesh and mix in ground tahini paste, a splash of water, and some garlic powder, and then season with lemon juice, salt and pepper to taste. It’s that simple! This dip can be served in a variety of ways: as a cold dip on a crudite platter, or warm alongside your favorite flatbread crackers. You can even spread on your favorite crusty bread with arugula, roasted red peppers, and pesto for a satisfying veggie sandwich. Creamy Eggplant and Tahini Dip Serves 4 to 6 1 large eggplant 1/4 cup tahini paste 1/4 cup water 1/2 lemon, juiced 1/4 teaspoon garlic powder …