Start by making the flatbread. Split the pita bread through the middle and carefully open them out. Mix the sesame seeds, chopped thyme and poppy seeds in a mortar. Crush them lightly with a pestle to release the flavour
Stir in the olive oil. Spread the mixture lightly over the cut sides of the pita bread. Grill until golden brown and crisp. When cool break into rough pieces and set aside
Grill the aubergine, turning them frequently, until the skin is blackened and blistered. Remove the peel and chop the flesh roughly and leave to drain in a colander.
Separate out as much liquid from the aubergine as possible. Place the flesh in a blender or food processor. Add the garlic, tahini, ground almonds, lemon juice, and cumin. Add salt to taste and process to a smooth paste. Roughly chop half the mint and stir into the dip.
Spoon into a bowl, scatter the remaining leaves on top and drizzle with olive oil. Serve together with the flatbread.