Zingy aubergine and broad beans dip
Baba ganoush is a popular dip, normally made with barbecued aubergine which gives it a smoky flavour. This zingy aubergine and broad beans dip is a zesty version, made in the oven. The smoky flavour is provided by the smoked paprika and the roasted garlic. It’s ideal for garden parties, picnics, trips and laid-back summer lunches. For a traditional version of this recipe click here: Baba ganush with broad beans>>
Ingredients
Method
- Preheat the oven to 180°C. Rub the aubergine and garlic with oil, put them on a baking tray and bake for about 30 minutes, until their flesh have softened. Transfer them to a plate and let cool completely. You can refrigerate them until you’re ready to make the dip (up to three days).
- Blanch the broad beans in boiling water or steam them for 5 minutes, then rinse with cold water. Pop the beans out of the white membrane into a bowl and set aside.
- Scoop the aubergine & garlic flesh into a food processor. Add the tahini, lemon juice and zest, paprika, cumin and mint.
- Whiz until you get a creamy mixture.
- Taste, then season with salt and pepper to your liking.
- Add most of the broad beans and pulse for a few seconds until you get a slightly textured cream.
- Taste again and adjust the ingredients to your liking (you might want to add more lemon juice, salt or chilli flakes for a kick etc). Transfer the cream to a serving bowl.
- Just before serving, scatter the remaining broad beans on top, together with some mint leaves.