Place the eggplant directly onto a flame on the cooktop.

Using tongs intermittently turn the eggplant. The skin needs to be blackened all over and the eggplant should be soft and falling apart.

Once the eggplant has cooked complete peel the charred skin off the flesh.

Place the eggplant flesh into the thermomix with garlic, lemon juice, tahini, salt and cumin (if using).

Blend 15 sec/Speed 9.

Scape down the bowl.

Taste, if required add a dash more, salt or lemon. If you need a smoother consistency you can add 10 mls water.

Blend 15 sec/ Speed 7.

Transfer the Baba Ganoush into a serving dish.

Sprinkle the sumac over the dip and refrigerate.

The dip needs to be served chilled to achieve optimum flavour and texture.