Spicy and lemony, a great dip that goes with almost anything. I like to serve it with sugar snaps or other cut up raw vegetables.

Ingredients

3 medium sized aubergines
2 garlic cloves, crushed
Juice from 1 large lemon (or a bit more)
2 tbsp tahini
2 tbsp olive oil
Salt and pepper
Chilli flakes
1 tbsp olive oil

1. Oven at 180C
2. Prick the aubergines with a fork. Bake for about 30 minutes until soft.
3. Halve the aubergine lengthways and scoop out the flesh into a bowl. Puree with a handheld blender.
4. Add the lemon juice, tahini, olive oil and salt and pepper. Taste and adjust seasoning if necessary.
5. Add some chilli flakes, stir and spoon into serving bowl. Sprinkle some extra chilli flakes on top. You may also want to add a few drops of olive oil on top as decoration.