4 aubergines

450g tinned chick peas, washed

200g labneh

2 cloves garlic

150g tahini

100ml 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,


1. Rub oil and salt over the aubergines, then roast at 200c for at least 40mins 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, chick peas and spices

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

5. Serve with the crudités and some pitta