I just got back from Spain where I was catering a yoga retreat for 20 people in a beautiful house near Barcelona. I cooked plenty of my recipes which I’ve shared on my website previously and it was so lovely to go back and remake some of my dishes that I haven’t cooked in a while!
Today I’m sharing a recipe which combines two foods that I love to make dips with: chickpeas and aubergines. Hummus + Baba Ganoush are my classic go-to dips to eat when I’m out at a restaurant or when I’m cooking at home. I adore the richness and creaminess of them both – and you just can’t go wrong with them. So for this dip, I decided to meet in the middle and create something made using them both!
I teamed up with East End Foods to make this dish, and I used a mixture of their cumin, paprika, chilli and cinnamon for a well rounded flavour in the dip and a good kick of heat. The dip is really simple to make and absolutely delicious – so I hope you enjoy it!
spiced chickpea + aubergine dip
2 tsp olive oil
2 tbsp extra virgin olive oil
1-2 cloves garlic
2 tbsp tahini
3 tbsp lemon juice
2 tbsp water
1 400g tin chickpeas
1/2 tsp cumin – I used East End Foods
1/2 tsp paprika – I used East End Foods
1/4 tsp chilli powder – I used East End Foods
1/4 tsp salt
1/4 tsp cinnamon – I used East End Foods
1/2 tsp maple syrup
PREHEAT OVEN TO 200 C / 392 F
- Slice the aubergine in half and score the flat sides. Then, place them onto an oven tray, drizzle with oil and sprinkle with salt. Add them into the oven to cook for 35 minutes until soft.
- Once the aubergine has cooked, remove it from the oven to cool.
- Then, remove the skins and add the aubergine into a blender/food processor with the tahini, olive oil, garlic, lemon juice, water, chickpeas, cumin, paprika, chilli powder, cinnamon, maple syrup and salt.
- Blend/blitz until a fairly smooth dip consistency has formed. Once this is done, remove the dip from the blender and pour it into a bowl to serve.