1: Preheat oven to 200 degrees Celsius.
2: Pierce the aubergines and bake in oven until soft around 40 minutes. Then allow to cool.
3: Once cool, scoop out the flesh of the aubergine (discarding the flesh) and place in a processor along with the tahini, crushed garlic, olive oil, lemon juice, salt and cumin. Blend until smooth.
4: Mix all the other ingredients in a bowl and combine the aubergines mixture.

This dip is best served cool or at room temperature.