Harissa-spiked hummus
A breeze to whip up, streets ahead of shop-bought versions – plus it's lower in fat, too
Baba ganoush & crudités
- Preparation and cooking time
- Prep:
- Cook:
- plus draining
- Easy
- Serves 6
Skip to ingredients
For the baba ganoush
- 4 large aubergines(about 1.2kg), pricked all over with a fork
- zest and juice of 1 lemon
- 2 fat garlic cloveschopped
- 3 tbsp tahini
- 4 tbsp extra virgin olive oilplus a little extra for drizzling
For the crudités (optional)
- 4 large carrotsends trimmed and spiralized into thick noodles
- 1 large cucumberends trimmed, spiralized into thick ribbons and patted dry to remove excess water
- 1 large courgette(about 145g), ends trimmed and spiralized into thick noodles
- 150g pack mixed radishescut into random shapes
Nutrition: per serving
- kcal218
- fat13g
- saturates2g
- carbs13g
- sugars12g
- fibre11g
- protein5g
- salt0.1g
Method
step 1
Cover the hob in tin foil for ease of cleaning then put each aubergine on a single gas hob and cook, turning occasionally with tongs until the aubergines are completely charred and collapsed, this will take 10–15 mins. Alternatively, heat the grill to its highest setting, lay the aubergines on a baking tray and cook, turning occasionally, for 30 mins to achieve the same effect. While the aubergine is cooking, prep the vegetables if using.
step 2
Allow the aubergines to cool slightly then scoop out the soft flesh into a colander. Leave to drain for 30 mins to remove any excess water then blitz the aubergine along with the other baba ganoush ingredients and some seasoning in a food processor to however smooth or chunky you like.
step 3
Spoon the dip into a bowl and serve in the centre of the vegetable crudités.
