Baba ganoush with cumin crispbreads
- Preparation and cooking time
- Total time
- + resting
- Easy
- Serves 4 as a snack
Skip to ingredients
Ingredients
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
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.
