This smoky, creamy dip was one of the most popular dishes at our Harvest Feast.
1 400g can of chickpeas, drained
1 fat clove of garlic (to taste)
2 tbs tahini
Juice of a lemon
4 tbs olive oil
salt to taste
Char the aubergine by placing directly on a lit gas hob or under a grill. Turn regularly until the skin is charred and the aubergine cooked through. If you have the oven on for other reasons, you can finish the cooking in the oven.
When cool enough handle, peel off the charred skin.
Blend the other ingredients, then add the aubergine and blend again.