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Ingredients

For the dip

Method

  • STEP 1

    For the dip, boil the broad beans for 7 mins, then drain, reserving the cooking water. Tip into a bowl with the cumin, garlic, oil, paprika and 6 tbsp of the reserved water, then blitz using a hand blender until smooth. Spoon into two small bowls.

  • STEP 2

    Heat the oil in a pan over a medium heat and cook the garlic and aubergines, covered, for 10 mins, stirring occasionally until tender and slightly charred. Add the tomatoes and cumin, and cook for 5-10 mins, then turn off the heat. Add the herbs and lemon juice.

  • STEP 3

    Serve half on a platter with one bowl of dip, four flatbreads and half the beetroot, along with the pomegranate seeds and mint, if using. You can warm the flatbreads in a frying pan or microwave before serving. Chill the remainder to eat cold the next day. Will keep covered and chilled for a day.

Goes well with

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