This smoky, creamy dip was one of the most popular dishes at our Harvest Feast.
Method
Cut the aubergine in half, brush the open side with oil and roast in a hot oven, 220C, until the skin is charred and the flesh is soft. Or, hold the whole aubergine over an open flame for about 15 mins to achieve the same thing.
Scrape out the aubergine flesh into a bowl, add all the other ingredients and blend until smooth.
For a pro look, drizzle with olive oil and black sesame seeds or a shake of smoked paprika before serving.
Ingredients
1 aubergine
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
Season:
Summer
Autumn
Recipe type:
Plant based
Easy
Ingredients terms:
Aubergine