• 1 medium to large aubergine

• 2 cloves garlic

• 2 tablespoons Virginia Harvest Hemp seed oil

• 2 tablespoons olive oil

• Juice of half a lemon

• Chopped fresh parsley

Halve the aubergine lengthwise.

Sprinkle with salt and pepper and baked in a hot oven (220C) for 20 minutes)

Press the whole peeled garlic cloves into the aubergine 10 minutes before the end of baking.

When soft remove from oven and scoop out the flesh. Allow to cool.

Blitz in a food processor with the rest of the ingredients and serve with crackers, oatcakes or dipping bread.