Baba Ganous
Ingredients (Serves 4)
â 2 medium aubergines
â 1 garlic clove, crushed
â 2tbsp olive oil
â 2tbsp tahini Juice of 12 lemon 1/4tsp ground cumin
â 14tsp ground coriander
â 2tbsp chopped fresh parsley
â 1tbsp Greek-style yogurt Red chilli slices and parsley sprigs, to garnish
â Chicory, olives and naan bread, to serve
1 Preheat the grill to its highest aubergines, turning often, until the skin is blackened and charred. Cool.
2 Peel away the charred skin roughly chop the flesh. Put this into a blender with the garlic, olive oil, tahini, lemon juice, cumin, coriander and parsley. Season with salt and pepper. Blend together to give a chunky texture dip.
3 Tip into a serving bowl, top with red chilli and parsley sprigs. Serve with chicory, olives and warm naan bread.
Sweet Potato Houmous
Ingredients (Serves 4)
â 300g sweet potato, peeled and cut into chunks
â 400g can chick peas, rinsed and drained
â 2tbsp olive oil
â 2tbsp tahini
â 1tbsp lemon juice
â Chopped fresh chives, to garnish
â Crackers, bread sticks and vegetable crudités, to serve
1 Cook the sweet potato in lightly salted boiling water for 15min, or until tender. Drain well and mash until smooth. Cool.
2 Put the chick peas into a blender with the olive oil, tahini and lemon juice. Season with salt and pepper and blend until smooth.
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