Spiced Chickpea & Aubergine Dip
2 tsp olive oil
2 tbsp extra virgin olive oil
1-2 cloves garlic
2 tbsp tahini
3 tbsp lemon juice
2 tbsp water
1 400g tin chickpeas
1/2 tsp cumin – I used East End Foods
1/2 tsp paprika – I used East End Foods
1/4 tsp chilli powder – I used East End Foods
1/4 tsp salt
1/4 tsp cinnamon – I used East End Foods
1/2 tsp maple syrup
PREHEAT OVEN TO 200 C / 392 F
Slice the aubergine in half and score the flat sides. Then, place them onto an oven tray, drizzle with oil and sprinkle with salt. Add them into the oven to cook for 35 minutes until soft.
Once the aubergine has cooked, remove it from the oven to cool.
Then, remove the skins and add the aubergine into a blender/food processor with the tahini, olive oil, garlic, lemon juice, water, chickpeas, cumin, paprika, chilli powder, cinnamon, maple syrup and salt.
Blend/blitz until a fairly smooth dip consistency has formed. Once this is done, remove the dip from the blender and pour it into a bowl to serve.