1 large aubergine
Pinch of Sea salt
1 garlic clove, minced
1 tsp ground cumin
4 tbsp olive oil
200g tinned (or cooked) chickpeas, drained
1 tbsp lemon juice
1 tbsp tahini
Grill the aubergine under a medium heat until evenly blackened. When cool, cut in half lengthways. Scoop out the flesh and drain in a colander. Throw away the skin.
Place the aubergine and all remaining ingredients in a food processor and puree. Adjust the seasoning and keep in the ‘fridge.
(If you don’t like the char-grilled flavour, you can cut the aubergines in half, drizzle with olive oil and roast them instead for about 45 minutes until they are soft).