Preheat the oven to 200 ̊C degrees.
Line a baking sheet with wax paper.
Place eggplant on baking sheet and pierce the skin of eggplant with a fork a few times.
Roast eggplant for 30 to 40 minutes, or until soft – turning the eggplant every 10 minutes.
Once the eggplant is cool peel off skin.
In a blender or food processer, puree the eggplant, tahini, garlic, lemon juice, cumin, oil, salt and pepper.
Taste and adjust flavours as desired.
Refrigerate for 3 hours before serving.