Simon Rimmer served up aubergine hummus with crudites on Sunday Brunch.

The ingredients are: 4 aubergines, 450g tinned chickpeas washed, 200g labneh, 2 cloves garlic, 150g tahini, 300ml extra virgin olive oil, 5g turmeric, 10g smoked paprika, 10g ground cumin, zest and juice 2 lemons and 10g finely chopped mint.

For the crudités: baby carrots, breakfast radish, celery and cucumber batons.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.