A great way to use chickpeas - and aubergines, which are at their best right now. Pair them with gutsy flavours such as garlic, chilli and coriander for an easy summer dip.


  • 1 whole aubergine

  • 3 cloves garlic

  • 1 tin chickpeas, washed

  • 10 sundried tomatoes in oil

  • 1 bunch coriander

  • ½ red chilli, de-seeded

  • 6 tbsp extra virgin olive oil

  • Crudités of vegetables to serve - cauliflower, carrot, cucumber, celery hearts


  • 1.

    Roast the aubergine in a 180°C/ 350°F/ Gas 4 oven for 20 minutes until soft. Cut in half and scoop the middle out into a food processor. Add the chickpeas, garlic, chilli, sundried tomatoes and coriander and blitz for 1 minute. With the machine running slowly, add the olive oil in a steady stream.

  • 2.

    Serve with a crudités of vegetables.

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