Zingy baba ghanoush with green peas
Baba ghanoush is normally made with barbecued aubergine. This zingy baba ghanoush with green peas is very similar but I used baked aubergine. The smokiness is subtly provided by the toasted cumin seeds and smoked paprika. It’s vegan, low-cal, low-carb gluten-free and healthy too. Use it as a dip, spread in sandwiches & wraps or serve it as a sauce for pasta, gnocchi and grilled veggies.
Ingredients
Method
- Preheat the oven to 190°C. Line a baking tray with baking paper and place the aubergine on it. Roast for 30-35 minutes or until the flesh becomes soft.
- Cool for 10 minutes, then scoop out the flesh into a small food processor.
- Blanch the peas in boiling water for 3 minutes, then drain and rinse with cold water. Keep some of the cooking water.
- Add the peas and all other ingredients.
- Blitz until get a creamy mixture. Taste, then season with salt and pepper to your liking. Add some of the cooking water it it’s too thick.
- Transfer it to a serving bowl. Garnish it with mint leaves, smoked paprika and perhaps a drizzle of olive oil.