Serves: 4

Ingredients

For the aubergines:

2 aubergines, cut into wedges

15g cumin seeds

2 cloves sliced garlic

175ml olive oil

Salt and pepper

For the roasted chick peas:

400g tin chick peas

15g cumin seeds

sprig chopped rosemary

Salt and pepper

For the hummus:

400g chick peas (tin, drained and washed)

juice and zest of 2 lemons

1 clove crushed garlic

1tbsp tahini

125ml extra virgin olive oil

To serve:

parsley, fresh lemon and pitta bread

Method

1. Toss the aubergines in the spices and oil etc

2. Roast at 200c for approx. 20 minutes

3. Do the same with the chickpeas

4. For the Hummus – blend all ingredients together until smooth

5. Serve wedges of the aubergines, topped with the hummus and roasted chick peas

6. Serve with parsley, fresh lemon and pitta bread