prep time
cooks in 20 mins
serves 4
skill level Easy

Top tip: Add a little honey for sweetness if desired.

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Ingredients

2 Aubergines

2 tbsp Tahini

2 Cloves Garlic Crushed

Juice of 1/2 – 1 Lemon

2 tbsp Olive Oil

Sea Salt

1 tbsp Parsley

400g Chickpeas

(Drained and Rinsed)

1/2 tsp Cumin

Instructions

1

Light the logs as you would normally do for pizza making, place the aubergines on a warm, oiled cast iron dish near to the flames.

2

Turn the aubergines regularly over about a twenty-minute period until they are blackened on the outside and the flesh is soft.

3

Once blackened, remove from the heat and allow to cool enough to handle. Flake off the blackened skin and discard, leaving the delicious, smokey flesh.

4

Chop the flesh and then combine with the remaining ingredients and blitz in a food processor.

5

Serve chilled or at room temperature with flatbreads or naan, baked crostini, or a selection of crunchy crudités.

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