Aubergine & Black Garlic Hummus
1 Tbsp Hawkshead Relish Black Garlic Ketchup
1 tbsp mayonnaise
1 tbsp Tahini paste
2 Cloves garlic crushed
2 Eggs hard boiled
Lemon juice (juice of half a lemon)
Prick the Aubergine and place in a med/hot oven (180) for around 30-40 minutes. Leave to cool the scoop out the middle and discard the skin.
Place all the ingredients in a food blender along with the scooped out cooled Aubergine. Blitz to combine all the flavours, but not too long so that it doesn’t go too smooth, you want a bit of texture.
Check the seasoning. You can add some chilli flakes as well if you like the added heat, although the raw garlic will provide a punch.
Serve with Pitta Bread as a dip or with carrot, celery and cucumber sticks.