- First, blacken the aubergine. Pierce the aubergine a few times with a fork, place it on an open flame, rotating every few minutes until blackened all over. Alternatively, grill in the oven, turning frequently until blackened all over.
- Allow to cool, then remove the skin and place the cooked flesh into a food processor along with the garlic, lemon juice, cumin seeds, smoked paprika, salt, tahini and olive oil. Blitz until smooth and then transfer to a serving bowl and top with additional olive oil, parsley and toasted pine nuts.
- If not eating immediately, chill until ready to eat.
- Serve with crackers, pita, corn chips, etc.