This lovely creation using tahini is the yummy Pulled Aubergine Dip by Tanya.
You will need…
3 aubergines (pricked with a fork and grilled for 20-25 mins until soft inside)
2 TBSP tahini
Juice of 1 lemon
1 TBSP almond butter
3 gloves of roasted garlic (can be placed on grilled tray)
Handful of flat leafed parsley
Once aubergines have cooked, scoop out the soft flesh from the skins
Mix in remaining ingredients and drizzle over some olive oil and add your chopped parsley. Serve with some pitta breads as a tasty dip!