Black Olive Baba Ganoush (Eggplant Dip) with Fresh Cut Veggies

Ingredients

1 cup cubes of roasted or steamed eggplant (use leftover roasted eggplant or toss with 1 teaspoon olive oil and roast at 425F for 15 minutes)

1 Tablespoon tahini (sesame seed paste)

½ Tablespoon olive oil

5 black olives

1 teaspoon lemon juice

Fresh cut vegetables for dipping

Instructions

Combine all ingredients in food processor or blender (or use your immersion blender) and pulse until smooth. Do not over-process.

Spoon baba ganoush into bowl and serve with fresh cut vegetables for dipping.