Welcome to aubergine heaven. This recipe is creamy, rich in flavour and highly addictive – but it’s also healthy, completely made from whole foods and vegan-friendly.
When it comes to dips, hummus still reigns king (or queen) among most people and I think that’s down to a lot of mediocre aubergine recipes that lack flavour and texture. But when you find a good recipe, it can be magical – and I truly think this is one of them. I could not stop scooping this straight out of the blender. When done right, baba ganoush is smooth and creamy with a savoury smoky flavour.
The components for a typical baba ganoush are fairly similar to that for hummus: tahini, lemon olive oil and garlic just swap the chickpeas for roasted aubergine flesh. To make this Smoky Aubergine Baba Ganoush a little special, I’ve added smoked paprika and lots of black pepper that really intensifies the roasted and charred flavour of the vegetables.
I’d advise to stick to a few key tips I’ve picked up along the baba ganoush-way:
You can use this dip as you’d enjoy hummus: with other dips as part of a mezze platter, with crudités, pitta breads and straight from the pot. For example, I like to serve mine with my Fluffy Flatbreads, Hazelnut and Paprika Falafels, Black Rice and Lentil Mediterranean Salad, Golden Rice Nourish Bowl and even with some Cornbread.
Creamy and smoky dip made with roasted aubergines, tahini, lemon and smoked paprika - perfect with flatbreads and other dips as part of a platter.
I hope this will become your new favourite dip, please do let me know what you think below and tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With aurbergines of love x
*I used the Mini Food Prep Processor from Cuisinart who kindly sponsored this recipe although all opinions and recipes are my own.