Part hummus part baba ganoush this smokey aubergine dip is an absolute beauty
1 Clove garlic
200g chickpeas, drained
2 tbsp tahini
Juice of 1/2 a lemon
1 tsp smoked paprika
1 tsp ground cumin
Salt – to taste
Preheat the oven to 200 degrees. Cut the aubergine in half and sprinkle with salt. Roast for 30-50 minutes until soft and gooey with a blackened skin, add the glove of garlic and roast for the last 10 mins.
When cooled a bit, peel off the skin.
In a food processor or blender, blend all the ingredients together and voila! Delicious smokey aubergine deliciousness.