Zingy baba ghanoush with green peas
11 Apr 2024
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Background
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
- 1 medium aubergine
- 1 small cup of green peas
- 1 garlic clove
- ½ tsp toasted cumin seeds
- 1 tsp black pepper
- ½ tsp smoked paprika
- ½ tsp salt
- 1.5 Tbsp Tahini
- ½ Lemon, juiced and zested
- 1 handful mint leaves
Instructions
- 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.
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Categories
- Meal Type: - Appetizer - Dips - Everyday - Lunch - Roast - Sandwiches - Sauces - Seasonal - Snacks - Starter
- Cuisines: - Middle Eastern
- Occasions: - Picnic
- Ingredients: - Greens & Salads - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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