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Baba ganoush with cumin crispbreads

Baba Ganoush Recipe for Aubergine Dip

Baba ganoush with cumin crispbreads

Name: Baba ganoush with cumin crispbreads
Total time: 1 h 15 min
Yield: Serves 4 as a snack
Ingredients: 2 aubergines; 2 cloves garlic crushed; 2 tbsp tahini; 1/2 lemon juiced; ¼-½ tsp cayenne pepper; extra-virgin olive oil; ½ a small bunch flat-leaf parsley finely chopped; 200g strong white bread flour plus more for dusting; 1 tsp golden caster sugar; 1 tbsp cumin seeds toasted

Published: May 20, 2016 at 10:01 AM

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Serves 4 as a snack

Easy

Total time: 1 hr and 15 mins

+ resting

A star rating of 5 out of 5.2 ratingsRate

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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

Vegan

Vegetarian

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Complete the dish

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

Ingredients

Nutrition

BABA GANOUSH

2 aubergines
2 cloves garlic

crushed
2 tbsp tahini
1/2 lemon

juiced
¼-½ tsp cayenne pepper
extra-virgin olive oil
½ a small bunch flat-leaf parsley

finely chopped

CRISPBREADS

200g strong white bread flour

plus more for dusting
1 tsp golden caster sugar
1 tbsp cumin seeds

toasted

Nutrition: per serving

kcal395
fat164g
saturates2.4g
carbs45g
sugars6.7g
fibre10.7g
protein11.5g
salt3.1g

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.

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A star rating of 5 out of 5.2 ratings

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