Step 1

Line a baking sheet with parchment paper

Step 2

Preheat oven to 350 degrees Fahrenheit

Step 3

Dice eggplant into bite-size pieces and place on baking sheet

Step 4

Roughly chop the cauliflower, then place on baking sheet

Step 5

Chop the top off of the head of garlic to expose the cloves

Step 6

Place the garlic on the middle of the baking sheet

Step 7

Season eggplant, cauliflower, and garlic with 1 tablespoon of olive oil, 1 teaspoon salt, and 1 teaspoon pepper

Step 8

Roast for 15 minutes, then let cool for 5-10 minutes

Step 9

Combine tahini, 3 tablespoons olive oil, and 3 tablespoons lemon juice in a food processor

Step 10

Blend for 1 minute until smooth, then add the parsley, dijon mustard, cumin, and ½ teaspoon smoked paprika

Step 11

Add the eggplant and cauliflower

Step 12

Pulse for 1 minute on high

Step 13

Next, squeeze the bottom of the garlic to add the roasted cloves to the food processor

Step 14

Blend until smooth (1-2 minutes)

Step 15

Serve with warm pita bread