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Course: Dips
Cuisine: Mediterranean


  • 4 medium aubergines
  • olive oil
  • 2 cloves of garlic
  • 2 tablespoon tahini
  • 1/2 teaspoon cumin
  • chilli powder optional
  • extra virgin olive oil for dressing
  • 1 large very juicy, lemon


  • To cook the aubergines, it’s best to prick and cook whole on the BBQ or your hob. If you don’t have the tools at hand, you can cut the aubergine in half, score and place in a preheated oven for 45-50 minutes or until soft.
  • Once cooked, the flesh will be easily scooped out. If cooked on fire, again rest aside to cool, peel off the skin and keep the flesh.
  • Place the garlic in a food processor and add in the tahini, cumin, 2 tablespoons extra virgin olive oil and the aubergine (no skin please).
  • Cut the lemon and squeeze in the juice.
  • Blitz to a nice thick dip, taste and season with salt and pepper to your liking .


Note: Aubergines are best cooked on the BBQ.