Lebanese Baba Ghanoush

• 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)

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.

aubergines, garlic, tahini paste, ground almonds, lemon, cumin, mint, olive oil, salt, fresh ground pepper, thyme

Taken from www.food.com/recipe/lebanese-baba-ghanoush-370750 (may not work)