"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.
Golden Baba Ganoush Recipe
The classic Middle Eastern dip made from aubergines, this baba ganoush recipe is simple and delicious.
Ingredients
| 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 |
Method
- Scoop out your aubergine flesh into a bowl and sprinkle the flesh with salt, let it sit for 3 minutes.
- 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).
- 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!
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