Creamy Aubergine Dip

Method

1. Place the aubergines on a baking tray and prick each one a few times with a fork. Grill under a high heat for 45-50 minutes or until the aubergines are charred, turning halfway. Then remove them from the oven and leave to cool.
2. Meanwhile, transfer the cashews to a small bowl, cover with hot water from a kettle and leave to soak.
3. Once cool enough to touch, peel and discard the aubergine skins, then place the flesh in a blender. Drain the cashews and add them to the blender along with the lemon juice, garlic, tahini, olive oil and generous pinches of salt and pepper. Blend until smooth.
4. Transfer the aubergine dip to a serving plate and top with a drizzle of olive oil and sprinkles of sumac, za'atar and chopped parsley if you like.