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Smoky Eggplant Dip

Yield: 6 cups.

¾ cup Frank’s® RedHot® Original Cayenne Pepper Sauce
4 large eggplant
1 cup olive oil
½ cup tahini
¼ cup lemon juice
8 cloves
1 Tbsp. salt
2 tsp. ground cumin

Grill all sides of eggplant over high heat until soft and skin is charred. Let cool.

Peel skin from eggplant, coarsely chop and squeeze pulp in clean kitchen towel to remove excess liquid. Place in a food processor and add Frank’s RedHot Sauce, tahini, lemon juice, garlic, salt and cumin. Process until smooth. Serve chilled with pita bread.