Ingredients
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
Crudités
baby carrots
breakfast radish
celery
cucumber batons
Method
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
