For the almond butter, in an oven at 180°C, roast 300g of whole almonds for 10 minutes, allow to cool then in a food processor blitz for around 10 minutes, stopping occasionally to scrap the sides, until a creamy consistency.
Scoop into a container reserving around 2 tbsp in the processor.
The butter can be kept in an airtight container for up to 3 weeks.
Add all the remaining ingredients and blitz till smooth. More olive oil can be added if too thick. Season to taste.
For the aubergine dip, char the aubergines over a flame on the hob, then roast the aubergines in an oven for 45-50 minutes at 170°C. Allow them to cool for about 10- 15 minutes in a ziplock bag.
Remove the skin and transfer the flesh into a blender.
Blitz with the crème fraiche, tahini, garlic, lemon juice, olive oil and cumin until smooth. Season with the salt and black pepper, then transfer to your serving dish. Chill the dip in the fridge- it tastes just as good if not better the next day.