RecipesSauces, Chutneys, Pickles And Jams

Golden Baba Ganoush Recipe

The classic Middle Eastern dip made from aubergines, this baba ganoush recipe is simple and delicious.

Gluten Free
Vegetarian
Golden Baba Ganoush Recipe
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Ingredients

For the recipe:
  • 1 large aubergine, roasted and cooled
  • A good glug olive oil
  • 1 tbsp plain thick yoghurt
  • 1 1/2 tbsp tahini paste
  • 1 garlic clove
  • 1 tbsp lemon juice, more if you like
  • 1 tsp sea salt and cracked black pepper
  • 1/2 tsp ground turmeric
  • A sprinkling Aleppo Chilli flakes, for garnish
  • 1/2 tsp sumac and more for garnish
  • A scattering dried rose petals

“Golden Baba Ganoush anyone?! Creamy, silky, flavour-packed aubergine dip with garlic, tahini and lemon juice. Perfect served with warm pitta bread, simple pleasures really!” Nikibakes_uk

Baba Ganoush is also spelt baba ghanoush or baba ghanouj.

Method

01
Scoop out your aubergine flesh into a bowl and sprinkle the flesh with salt, let it sit for 3 minutes.
02
Now transfer the aubergine flesh (leaving any residual liquid behind) to the bowl of a food processor attached with a blade. Add the yoghurt, tahini, garlic, lemon juice, ground turmeric, salt, pepper, and sumac. Pulse or run the food processor ever so briefly just until everything is blended (avoid over-blending).
03
Transfer the baba ganoush spread to a small bowl. Cover and refrigerate for an hour (if you don’t have the time, try refrigerating for a few minutes to let the flavours marry and the baba ganoush thicken a bit.) Just before serving, top the baba ganoush with a sprinkle of sumac, olive oil, Aleppo and a scattering of dried rose petals. Best served cold!