Lebanese Baba Ghanoush

A middle eastern aubergine dip with tahini and cumin

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  small aubergines
• 1  garlic clove, crushed
• 4  tablespoons  tahini paste
• 1⁄4 cup  ground almonds
• 1⁄2  lemon, juice of
• 1⁄2 teaspoon cumin
• 2  tablespoons of fresh mint
• 2  tablespoons olive oil
•  salt
•  fresh ground pepper
•  fresh thyme sprig (to garnish)

Directions

1. Grill the whole aubergines, turning them frequently until the skin blackens and blisters. Remove the peel, chop roughly and leave to drain in a colander.
2. Squeeze as much liquid out of teh aubergines and place in a processor. Addd the garlic, tahini, ground almonds, lemon juice and cumin, season to taste and process to a smooth paste. Rough chop half of the mint leaves and stir into the dip.
3. Spoon dip into a bowl and scatter remaining leaves and the olive oil on top. Serve with toasted pitta bread.