3 aubergines
4 cloves garlic
2 tbsp/30ml tahini
1/2 tsp/2 1/2g cumin seeds
1/2 tsp/2 ? g chilli powder
juice of 3 lemons
salt to taste
chopped parsley
Serves 6 - 8
Grill aubergines until the skin blackens.
Cool slightly in a paper bag and peel off most of the charred skin.
Mash the softened aubergine with the remaining ingredients and blend until fully combined.
Garnish with parsley and olives and serve warm with pitta bread.