BAKED AUBERGINE HUMMUS & ROASTED PEPPERS

For the Baked Aubergine Hummus:

1 aubergine, halved lengthways

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1 x 400g tin of chickpeas,

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drained and rinsed

3tbsp tahini

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1tbsp olive oil

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1tsp smoked paprika

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3 garlic cloves, peeled

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Bunch fresh parsley

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Juice 1 lemon

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For the sandwich:

2 slices sourdough bread

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2tbsp Baked Aubergine Hummus

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100g roasted red peppers,

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shop-bought or homemade, drained 1tbsp toasted seeds, eg pumpkin,

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sunflower, sesame

1 Preheat the oven to 200°C (180°C fan) mark 6. Line a baking tray with baking parchment.

2 Place the aubergine halves flesh-side down in the prepared baking tray and roast until soft and tender, about 35min. Set aside to cool slightly.

3 Scoop out the aubergine flesh and put in a blender or food processor. Add the rest of the hummus ingredients, plus salt and black pepper to taste, and blend until smooth and well combined. Taste and adjust the seasoning as necessary. If the mixture is too thick, add a dash of water. You can store it in an airtight container in the fridge for up to 7 days.

4 To make the sandwich, spread each slice of bread with the hummus. Roughly chop the peppers and arrange them on top, with a sprinkling of seeds.