Ingredients

aubergines, grilled or dry roasted with the skin off

garlic clove, finely minced or 1 teaspoon of garlic powder

3 tbsp

light tahini paste

1 tbsp

lemon juice

1 rounded tsp

sea salt

1 tsp

za’atar

1 tbsp

coconut yoghurt or a bit extra for a richer dip

For garnish

Extra virgin olive oil

fresh herbs like parsley or chives

Aleppo chilli flakes

Here's a delicious recipe from Niki of Nikibakes. Ghanoush is also spelt baba ganoush or baba ghanouj.

Niki's tasty Baba ganoush recipe is made with smoky grilled aubergines, light tahini, garlic and lemon juice. It’s a healthy and delicious Middle Eastern aubergine dip that is full of complexity and depth. It’s also naturally gluten-free and vegan, too.

Method

Place your aubergines in a mixing bowl. Add in your light tahini paste , garlic, lemon juice, sea salt and coconut yogurt. Mix and adjust for taste and salt and lemon. For a delicious richness, add 2-3 tablespoons extra of coconut yoghurt but this is optional. Stir in with a fork until relatively smooth.
Place in a shallow serving bowl, make a circular well with the back of your metal spoon and drizzle with the olive oil, and sprinkle with your Aleppo chilli flakes and za’atar.
Finally, sprinkle with your fresh herbs and serve warm or straight from the fridge for a cooling snack. Enjoy!