Rainbow winter dips & crudités
Who says party food can't be healthy? Enjoy this selection of dips – featuring beetroot, butternut squash and caramelised onion – alongside veg crudités and breadsticks
Easy baba ganoush
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 medium aubergines
- 4 tbsp extra virgin olive oil
- 1 garlic clovecrushed or finely grated
- 1 tsp cumin seeds, toasted
- 2 tbsp tahini
- 1 large lemonjuiced
- handful of parsley leavesroughly chopped, to serve (optional)
- flatbreads or pittas and vegetable crudités, to serve
Nutrition: Per serving
- kcal178
- fat16g
- saturates2glow
- carbs3g
- sugars3glow
- fibre4g
- protein3g
- salt0.01glow
Method
step 1
Heat the oven to 240C/220C fan/gas 9. Cut the aubergines in half lengthways and score a diamond pattern into the flesh using a small, sharp knife, then brush over some of the oil and season with salt.Pierce the skin in a few places with a sharp knife before grilling. Roast the aubergines, cut-side down, on a baking tray for 20-25 mins until charred and collapsed. Leave to cool.
step 2
Scoop out the cooled aubergine flesh into the bowl of a food processor, then add the garlic, cumin seeds, tahini and lemon juice. Season well, then blitz to combine. With the motor running, drizzle in all but 1 tsp of the remaining oil until thick and smooth. Season to taste. Spoon into a dish, drizzle with the reserved oil, scatter with the parsley, if using, and serve with flatbreads, pittas or vegetable crudités for dunking.
