This smoky aubergine dip is perfect for sharing alongside summer suppers and bbqs! Enjoy with ice cold veggies, flatbreads or spread onto rice cakes. Did you know aubergines are loaded with B vitamins?!

Tools:

• roasting tray
• mixing bowl
• hand blender

Ingredients:

• 2 medium aubergines 
• Olive oil
• 1-2tsp of lazy garlic (to taste)
• 1 tbsp of tahini 
• 1 tsp of cumin
• Juice of one lemon
• 1-2tbsp of olive oil
• Handful of parsley, finely chopped

Method:

1. Preheat the oven to 180C
2. Slice your aubergines in half lengthways and and score the flesh in a crisscross pattern. Drizzle with olive oil and roast in the oven skin side up for around 30-40 minutes until soft. Then remove and set aside to cool.
3. Add your garlic cloves, olive oil, tahini, cumin and lemon juice to a blender along with the aubergine flesh. Blitz to a thick dip (not too smooth).
4. Season to taste and top with seeds and parsley

Note: You can also make it by hand in a bowl using a fork.