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Houmous with harissa & pomegranate & baba ganoush with coriander

By November 07, 2016 , , ,

These dishes have always been my go to accompaniments, especially you have a large group of people. They are easy to prepare as a party snack or as a BBQ side and taste great. You can pair them with flat bread, crisps or vegetables. For the baba ganoush, I do like to roast the aubergine on the BBQ for that extra depth of flavour, it gives it the smoky edge that I like. 

Baba Ganoush

1 aubergine
10ml olive oil
1 teaspoon whole cumin seeds
10ml tahini
10ml lemon juice

10g chopped fresh coriander

Pierce the aubergine all over with a knife
Place in a preheated oven at 190 (fan) for 30 – 40 minutes
My preference is to roast it on the BBQ on direct heat 200c turning constantly for 15 - 20 mins until soft, this way you get a nice smoky flavour

Allow the aubergine to cool and then scoop out the flesh
Place in a food processor with all of the ingredients, bar the salt and pepper
Pulse the ingredients bar the coriander in the food processor until they form a smooth paste

Place the paste in a bowl and stir through the coriander
Season with salt and pepper

Humous with harissa and pomegranate

10ml olive oil
1 dessertspoon harissa paste
200g tinned chickpeas
10ml tahini
5ml lemon juice
1 clove garlic finely grated
Salt and pepper to season

15g pomegranate seeds

Place all of the ingredients, bar the salt, pepper and pomegranate seeds, in a food processor
Pulse the ingredients until they form a smooth paste

Place the paste in a bowl and stir through the pomegrante seeds
Season with salt and pepper

Sometimes I add about a dessertspoon of yoghurt to each of the finished dips and stir through, it adds a bit of creaminess. 

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  1. Hey Thérèse I'm curious what Tahini is? I love grilled eggplant so I'd like to try this baba Ganoush :).

  2. Tahini is a sesame seed paste which is used in a lot of middle eastern dishes. You can buy it in most Moroccan shops here in NL or in a Toko and in the UK most supermarkets stock it these days