This popular dip gets its characteristic smoky flavor from roasting an eggplant over open flame until it’s creamy and charred, but you can use your June to get very similar results. Boosted by a hit of smoked paprika, then balanced by lemon, tahini and garlic, this dip will trick your guests into thinking you may have actually lit a fire! Skip the cayenne if you’re heat-sensitive, or adjust the amount to taste. If you prefer a really smooth dip, you can use an immersion blender or blender to blitz it to a creamy consistency before serving it with June’s Air-Fried Pita Chips, veggie sticks or crackers, as we do here.