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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Cool for 10 minutes, then scoop out the flesh into a small food processor.
  3. Blanch the peas in boiling water for 3 minutes, then drain and rinse with cold water. Keep some of the cooking water.
  4. Add the peas and all other ingredients.
  5. 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.
  6. Transfer it to a serving bowl. Garnish it with mint leaves, smoked paprika and perhaps a drizzle of olive oil.