Instructions

1. Put the aubergine onto a BBQ rack and cook slowly until soft, turning it regularly.
2. Alternatively, preheat the oven to 180°C. Rub the aubergine with oil, put it on a baking tray and bake for about 30-40 minutes.
3. When the aubergine is cooked through, put it on plate and let it cool completely.
4. Blanch the broad beans in boiling water or steam them for 5 minutes, then rinse with cold water. Pop the beans out of the white membrane into a bowl, and set aside.
5. Scoop the aubergine flesh into a food processor.
6. Using a pestle &mortal, crush the peppercorn and the toasted cumin seeds. Add this mixture to the aubergine together with the tahini, garlic, lemon juice and parsley or mint.
7. Pulse until you get a creamy mixture. Taste, season with salt and pepper, then add most of the broad beans and pulse for a few seconds until you get a slightly textured cream.
8. Taste again and adjust the ingredients to your liking (you might want to add more lemon juice, salt etc). Transfer it to a serving bowl.
9. Just before serving, drizzle with a drop of olive oil - then sprinkle some paprika on top and scatter the remaining broad beans over it, together with some spring onions. Garnish with mint leaves.