Crudités and baba ganoush dip with za'atar, mint and pomegranate
Season :All Servings :4-6 as a snack Diet :Vegan, gluten free Time :50 minutes Difficulty :Easy
This snack is always a hit and a change from the often-served humus. It is healthy, vegan but above all delicious! It is also tasty as a dip for pita’s or Turkish bread or make a sandwich with lettuce and tomato.
- 3 aubergines
- 2 cloves of garlic
- 3 tbsp. tahini
- Juice of half a lemon
- Salt and pepper
- 1 tbsp. finely chopped mint
- Large pinch of za’atar
- Pinch of chilli flakes
- Handful of pomegranate seeds
- Extra virgin olive oil
- Crudites such as: Cucumber, radishes, peppers, tomatoes, carrots, cauliflower etc.
- Preheat the oven to 220C.
- Prick the aubergines all over with a fork, place them on the baking tray and bake for 45 minutes.
- Wrap the garlic cloves (with skin on) with some olive oil and a pinch of salt in aluminium foil and bake for 10 minutes in the oven along with the aubergines.
- Once the aubergines are ready, scoop out the flesh and purée with a hand blender together with the roasted garlic, lemon juice, tahini and salt and pepper into a chunky or smooth dip (whichever you prefer). Taste the dip and add more tahini, salt or lemon juice if necessary.
- Scoop the aubergine dip in a flat dish and top with a drizzle of extra virgin olive oil, za’atar and chilli flakes, chopped mint and the pomegranate seeds.
- Serve with the crudites!
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