Baba Ganoush
Baba Ganoush is a smoky aubergine dip from Arabic and Mediterranean cuisines, made by roasting eggplant until soft, then blending it with tahini, lemon juice, olive oil, and spices.
Preparation Times
Total 45 min I Prep Time 20 min
Cook Time 25 min
Ingredients
- 1-2 large eggplants
- 2 garlic cloves (minced and mashed)
- 3 tbsp Al Ameera Tahina
- Juice of 1 lemon
- 1 tsp salt
- 3 tsp Al Ameera Virgin Olive oil
Dressing
- Chopped parsley
- 2 tbsp lemon juice
- 1 tbsp roasted pine nuts
- 2 tsp Al Ameera Virgin Olive Oil
- 1 tbsp pomegranate arils
Method
- Preheat oven to 190°C.
- Bake eggplant on a tray for 20 minutes, until the skin is crisp and the inside is soft.
- Cool for 20 minutes.
- Scoop out flesh and place it on a sieve to drain for 10 minutes.
- Mix ingredients: In a bowl, combine eggplant flesh with garlic, tahini, lemon juice, salt, and olive oil. (Or blend in a food processor for ~2 minutes.)
- Serve in a bowl, topping with lemon juice and olive oil.
- Optional garnish: chopped parsley, roasted pine nuts, and pomegranate arils.
Mutabal
Mutabal is a beautiful smoky Middle Eastern dip which is easy to make with eggplant and olive oil. This creamy dip is delicious served with fresh pita bread and has a different texture and flavour to Baba Ganoush.
Preparation Times
Total 45 min | Prep Time 25 min
Cook Time 20 min
Ingredients
- 2 Eggplants
- 2–3 tbsp Al Ameera Tahina
- Juice of 1/2 Lemon
- 1–2 tbsp Al Ameera Virgin Olive Oil
- 2 Garlic Cloves
- 100ml Yogurt
- Pinch of Salt
- Chopped Parsley Garnish
Dressing
- 2 tbsp Lemon Juice
- 2 tsp Al Ameera Virgin Olive Oil
Method
- Preheat oven to 190°C.
- Prepare eggplant: wash, pat dry, brush lightly with oil, and slice.
- Arrange slices on a baking tray, spaced evenly, and roast for 20–25 minutes.
- Scoop and mash the roasted eggplant into a smooth puree.
- Mix in garlic, lemon juice, salt, tahini, and oil.
- Add yogurt and blend well. Taste and adjust seasoning.
- Garnish with chopped parsley.
- Dressing: combine all dressing ingredients in a small bowl or jar and whisk or shake to mix.
Hummus
Hummus is a beautiful smoky Middle Eastern dip which is easy to make with eggplant and olive oil. This creamy dip is delicious served with fresh pita bread and has a different texture and flavour to Baba Ganoush.
Preparation Times
Total 10 min I Prep Time 10 min
Ingredients
- 1/ 2 cup of Al Ameera Tahina
- 400g canned chickpeas, rinsed and drained
- Juice of 1 lemon
- 2 garlic cloves (minced and mashed)
- 1/ 4 cup water
- 1 tsp salt
Dressing
- Al Ameera Virgin Olive Oil
- Roasted pine nuts
- Chopped parsley
Method
- Peel the chickpeas for smooth hummus
- Blend Al Ameera Tahina and lemon juice for 2 minutes until smooth.
- Add chickpeas, garlic, and water; blend until creamy and fluffy.
- Season with ¾ tsp salt, adjust to taste.
- Serve with olive oil, pine nuts, and parsley.
- For dressing, whisk or shake all ingredients in a small bowl or jar.
Tahina Sauce
Tahina sauce is rich, creamy, nutty and perfectly smooth. Subtle garlic aromas enhance the toasted sesame flavour. It makes a delicious addition to flatbreads and falafel wraps.
Preparation Times
Total 10 min | Prep Time 10 min
Ingredients
- 1 cup Al Ameera Tahina
- 2 garlic cloves (minced and mashed)
- Juice of 1/4 lemon
- 1/ 2 tsp salt
- 1/ 2 cup of water
Dressing
- 2 tbsp lemon juice
- 2 tsp Al Ameera Virgin Olive Oil
- 1 tbsp pomegranate arils
Method
- Add Al Ameera Tahina, crushed garlic, and lemon juice into a bowl. Stir until combined.
- Slowly add a little water, stirring continuously, until a thick creamy texture forms.
- Season with salt, starting with ½ teaspoon.
- Taste and adjust with more salt and lemon juice as desired.