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Aubergine and Almond Dip
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- 40 g blanched almonds
- 4 garlic cloves
- 200 g aubergines, cut in pieces
- 1 tsp ground cumin, plus extra for garnishing
- 100 g water
- 1 tsp fine sea salt, or to taste
- 25 g lemon juice
- 70 g plain yoghurt
- 2 pinches ground black pepper, or to taste
- per 100 g
- 325 kJ / 78 kcal
- 3.5 g
- 3.7 g
- 5.5 g
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