Add roasted onion, garlic, lemon juice,and ground cumin to eggplant; blend until smooth and well combined. Taste and add more salt or lemon juice, as needed. Place in a shallow bowl and garnish with fresh chopped cilantro or mint, a drizzle of extra virgin olive or walnut oil, and top with fresh pomegranate arils. Serve at room temperature with crackers or flatbread.