Crudité Platter with Dips

Step 2 -

Heat up a large pan over medium-high heat, add olive oil, onion, serrano peppers, garlic and Mombacho Café Nicaraguan Blend cook until softened, approximately 5 minutes. Set aside to cool slightly.

Step 3 -

In a food processor combine toasted pepitas, onion, pepper and garlic mix, cilantro leaves, lime juice, extra virgin olive oil, water and 1tsp Peruvian Pink salt. Puree until almost smooth, adjust seasoning.

Step 5 -

Poke holes with a knife or tooth pick all over eggplant so they do not explode when cooking.

Step 6 -

Grill or broil eggplants turning off for about 45min to an hour. You want them to be charred all over and very soft inside.

Step 7 -

When they are cooked wrap them in tin foil to cool down.

Step 8 -

When they are cool to enough to handle, split them open and spoon out the flesh with a spoon and put them in a strainer to discard excess liquid.

Step 9 -

Add eggplant flesh and, garlic, tahini and lemon juice to a bowl and mix all together with a fork until a rough paste forms.

Step 10 -

Slowly add olive oil while mixture to create a creamy emulsion. You can also use a food processor if you prefer.

Step 11 -

Season with salt and more lemon juice if desired and set aside.

Step 13 -

Arrange vegetables, dips and salt on a platter.

Step 14 -

Serve.