4 aubergines

450g tinned chickpeas washed

200g labneh

2 cloves garlic

150g tahini

300ml extra virgin olive oil

5g turmeric

10g smoked paprika

10g ground cumin

zest and juice 2 lemons

10g finely chopped mint


baby carrots

breakfast radish


cucumber batons


1. Rub oil and salt over the aubergines, then roast at 200C for at least 40 minutes until blackened. Place in a sealable bag, leave to cool

2. When cool peel and discard the skin

3. In a blender blend the garlic, chickpeas and spices

4. Now add the tahini, lemon, labneh, mint and aubergine flesh

5. Serve with the crudités and some pitta