Instructions

1. Preheat the oven to 180°C. Rub the aubergine and garlic with oil, put them on a baking tray and bake for about 30 minutes, until their flesh have softened. Transfer them to a plate and let cool completely. You can refrigerate them until you’re ready to make the dip (up to three days).
2. 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.
3. Scoop the aubergine & garlic flesh into a food processor. Add the tahini, lemon juice and zest, paprika, cumin and mint.
4. Whiz until you get a creamy mixture.
5. Taste, then season with salt and pepper to your liking.
6. Add most of the broad beans and pulse for a few seconds until you get a slightly textured cream.
7. Taste again and adjust the ingredients to your liking (you might want to add more lemon juice, salt or chilli flakes for a kick etc). Transfer the cream to a serving bowl.
8. Just before serving, scatter the remaining broad beans on top, together with some mint leaves.