This dip is unusual and amazing! Roasted aubergine and tahini pair to give a great, middle-eastern taste.
Place the aubergine onto an oven tray and roast at 180 degrees Celsius for 45 minutes, turning every 15 minutes.
Remove from the oven, chop the aubergine into bite size pieces and allow to cool.
Place chopped aubergine, tahini, lemon juice, cumin and chopped garlic into a food processor.
Blend on high until smooth. Place in a bowl and garnish with sesame seeds.
Serve with Chickpea Bread or vegetable sticks.