Ingredients

1. 400g Chickpeas
2. 1 tablespoon Tahini Paste
3. 1 large Garlic Clove
4. 3 tablespoons Greek Yogurt
5. Juice of half Lemon

How to prepare

step 1 Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth. step 2 Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl. step 3 Stir in a squeeze of lemon juice and season to taste.

Ingredients

1. 2 Aubergine
2. 2 tablespoons Vegetable Oil
3. 3 sliced thinly Bread
4. 300g Hummus
5. 100g Walnuts
6. 40g Parsley
7. 200g Cherry Tomatoes
8. Juice of 1/2 Lemon
9. Splash Extra Virgin Olive Oil

How to prepare

step 1 Lay the aubergine out in one layer on a large baking sheet. Brush sparingly with vegetable oil, then season generously. Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through. Meanwhile, whizz the bread into crumbs. Add 2 tsp oil and whizz briefly again, to coat. step 2 Spread a couple of tsps of hummus on top of each slice of aubergine. Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for about 3 mins until golden. step 3 Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again. Serve the grills with the salad, a dollop more hummus and some pitta bread.