Try this easy recipe for homemade baba ganoush.
Smoky aubergines are blended with tahini, EVOO, lemon juice and cumin for a delicious creamy dip. A perfect dip for any summer spread.
Ingredients (serves 2-4):
2 aubergines
1 Tbs EVOO
1 tsp cumin powder
2 Tbs tahini
1 garlic clove
1/2 lemon, juiced
S&P
Method for this baba ganoush recipe:
Prick the aubergines all over with a fork then put them onto a sheet of aluminium foil. Top with a bit of sunflower oil, then cover them in the foil and create a tight seal. Bake in the oven at 200°C for 1 hour then turn the oven off and leave them to cool down. Finally, peel off the skin. Alternatively, you can prick the aubergines and burn their skin directly on an open flame such as a bbq or gas hob, this will give them an even smokier flavour. With this method, leave them to cool down in a covered bowl before peeling off the burnt skin.
Put all the ingredients in a food processor and blitz until smooth.
Serve on a dish with and extra drizzle of EVOO, and a pinch of sea salt on top.
Spread on toast, focaccia, pitta breads, etc. and enjoy! It also works great as a dressing for salads or a sauce for grilled meat/fish. Bon appétit!
Note: if you would like a slightly chunkier consistency, chop the aubergines up roughly on a chopping board then stir in the other ingredients with the grated/crushed garlic clove in a bowl and serve.
Photos:
Comments