Ingredients
- (serves 4)
- 1 large aubergine
- 1 x 400g tin chickpeas, drained and rinsed
- juice of 2 lemons
- 2-3 tbsp olive oil
- 2 cloves garlic, crushed
- salt & pepper
- 1 tbsp tahini, light or dark
- lots of chopped parsley to garnish
Pierce and bake the whole aubergine, with skin on, for 30 minutes at 180 degrees/gas mark 4.
When the aubergine is cool, cut the top off, peel it like a giant banana and discard the skin. Put it in the food processor along with the chickpeas and all the other ingredients except the parsley. Blitz until smooth. Add more olive oil if you need to make it less pappy. Season well to taste.
Garnish generously with parsley and a good dribble of your best olive oil.
