Baba ganoush with green peas
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes

Background
Baba ganoush is a smoky aubergine dip, popular in Middle-Easter mezes. It’s also ideal as a dip at summer parties, picnics and barbecues. This baba ganoush with green peas and spring onions is a fresh, zingy version. It’s vegan, gluten-free and healthy too.
Ingredients
- 1 aubergine
- 1 cup green peas
- 1 garlic clove
- ½ tsp cumin powder
- ½ tsp paprika
- 1 Tbsp Tahini
- 2 spring onions, chopped
- ½ Lemon, juiced
- 1 handful mint leaves
- To serve: Green peas, paprika
Instructions
- Cook the aubergine slowly on a BBQ or on gas hob, directly over the flame. Turn it over regularly.
- When the aubergine is soft, put it on plate and let it cool completely.
- Blanch the peas in boiling water for 3 minutes, then drain and rinse with cold water.
- Scoop the aubergine flesh into a food processor. Add most of the peas and all other ingredients.
- Whiz until get a creamy mixture. Taste, then season with salt and pepper to your liking.
- Transfer it to a serving bowl.
- Just before serving, drizzle with a drop of olive oil - then scatter the remaining green peas on top and garnish with mint leaves and dust with paprika/cayenne.
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Categories
- Meal Type: - Appetizer - Barbecue - Dips - Everyday - Lunch - Quick & Easy
- Cuisines: - Middle Eastern
- Occasions: - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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