Over a gas flame, grill the eggplants whole. Turn occasionally until the skin is evenly blistered and burnt, you want the flesh on the inside to be soft.

Place burnt eggplants immediately into a bowl of cold water, and allow to cool for 10 minutes.

Peel the egg plants and put into blender or food processor with tahini, yoghurt, lemon juice, garlic and salt. Blitz until well combined, taste to see if you need more lemon juice or salt, and adjust accordingly.

Transfer into 1 or 2 serving bowls, drizzle with olive oil, sprinkle with sumac and chopped parsley. Serve with pita chips.