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Baba ganoush with cumin crispbreads

Name: Baba ganoush with cumin crispbreads
Total time: 1 h 15 min
Ingredients: aubergines 2; garlic 2 cloves, crushed; tahini 2 tbsp; lemon 1/2, juiced; cayenne pepper ¼-½ tsp; extra-virgin olive oil; flat-leaf parsley ½ a small bunch, finely chopped; strong white bread flour 200g, plus more for dusting; golden caster sugar 1 tsp; cumin seeds 1 tbsp, toasted

1 hour 15 minutes + resting
serves 4 as a snack
Easy

Serve this baba ganoush with cumin crispbreads as a mezze starter with hummus, olives, lamb kofte or falafel. You can keep with crispbreads in an airtight container for up to three days

Published: May 20, 2016 at 10:01 am

Try this moreish baba ganoush then check out more aubergine recipes plus our top 5 quick and easy dips.

Ingredients

BABA GANOUSH

aubergines 2
garlic 2 cloves, crushed
tahini 2 tbsp
lemon 1/2, juiced
cayenne pepper ¼-½ tsp
extra-virgin olive oil
flat-leaf parsley ½ a small bunch, finely chopped

CRISPBREADS

strong white bread flour 200g, plus more for dusting
golden caster sugar 1 tsp
cumin seeds 1 tbsp, toasted

Method

Step 1

Heat the oven to 170C/fan 150C/gas 3½. Put the flour, 1 tsp salt, sugar and cumin seeds into a bowl. Add 125ml warm water and knead to make a dough. Tip onto a floured worksurface and keep kneading until very smooth. Transfer to a clean bowl and rest for 30 minutes. Divide into 2 pieces, and roll the dough out as thin as you can on the floured surface, it should be about 2mm thick.
Step 2

Carefully transfer the breads to 2 baking paper-lined trays and bake for 30-35 until crisp and golden. Allow to cool on a cooling rack, then break into shards.
Step 3

Heat the grill to high. Pierce the skins of the aubergines all over with a skewer. Put on a baking tray and grill for 20-25 minutes, turning halfway through. The skin should be charred and the flesh soft all the way through when you press it. Leave to cool for a few minutes.
Step 4

Cut the grilled aubergines in half lengthways, and scoop out the flesh with a spoon, discarding the skin. Put the flesh into a blender with ½ tbsp salt, a good grinding of pepper, the garlic, tahini, lemon juice, cayenne and 3 tbsp oil. Blitz to a smooth paste. Stir in the parsley, and drizzle with more oil. Serve with the crispbreads.