HUMMUS & BABA GANOUSH

Hummus & Baba Ganoush

Hummus & Baba Ganoush

 

Hummus Ingredients | Serves 4

  • 2 tbsp tahini 

  • Juice of 1 or ½ lemon 

  • 1 garlic cloves, grated 

  • 400g tin chickpeas, drained and rinsed 

  • 3 tbsp olive oil, plus extra to drizzle 

  • 4 tbsp of water 

  • Pinch of paprika 

  • Salt and pepper 

Baba Ganoush Ingredients | Serves 4

  • 1 large or 2 medium size aubergine, about 550g

  • 3 tbsp tahini

  • 2 tbsp warm water 

  • 1 garlic clove, finely chopped 

  • 1 tbsp white wine vinegar 

  • Pinch cayenne pepper, plus extra to serve

  • 1 tbsp chopped fresh parsley

  • Salt

SHOP THE LOOK

For the Hummus

Method

  1. Put the tahini and lemon juice in a food processor and blitz for about 30 seconds until combined. Add the garlic, chickpeas and olive oil and blitz until combined and thick. Gradually add the water until you reached the desired consistency. Season to taste.

  2. Spoon into a serving bowl and top with a drizzle of oil and a pinch of paprika.

For the Baba Ganoush

Method

  1. Preheat the oven to 220℃. Place the aubergine in a baking dish and roast for 45 minutes, or until well charred and soft. Set aside to cool.


  2. When the aubergine is cool enough to handle, peel of the skin with your hands and place the flesh in a bowl. Using a fork, beat the aubergine until it forms a smooth purée. 


  3. Spoon the tahini into a separate bowl. Dilute with a tablespoon of the warm water; at first it will thicken. Add the remaining tablespoons of water and mix until the tahini becomes creamy again. Add the garlic, vinegar and aubergine purée and mix until well blended. Season with salt and cayenne pepper, then gently mix in the parsley.


  4. Spoon into a serving bowl and sprinkle with a little of cayenne pepper to serve. 

 
 
Recipe from p46 & 48 from Together

Recipe from p46 & 48 from Together

 
Nihal Shah