Smoky Baba Ganoush + Crudités

Method

1. 1Flame-char aubergines over an open burner till the skin blackens completely and the inside collapses.
2. 2Cool slightly, peel, drain in a colander 10 minutes to lose bitter liquid.
3. 3Mash with tahini, garlic, lemon, cumin, salt and 2 tbsp olive oil.
4. 4Taste, balance with lemon + salt.
5. 5Plate, swirl with the back of a spoon, drizzle remaining olive oil.
6. 6Scatter parsley, mint, pomegranate; dust sumac — serve with crudités for dipping.