Green baba dip with basil and sumac 🌸
🌸 Dip for raw veggies, pitta, flat bread, falafel 🌸 Sauce for pasta, or 'spiralized' veggie noodles 🌸 Spread on rice cakes or toast 🌸 Add as a side for salads (great with cous cous or quinoa) 🌸 Add boiled new potatoes for an alternative new potato summer salad This was a total experiment but, like all the best experiments, it turned out great and is super versatile. I felt like a witch over her cauldron chucking little bits of this and that into my nutri ninja beaker, stopping, tasting and changing - I even had a cackle as i whizzed it up 😂 🌸 If you've made loads because you're a little heavy handed like me (work in progress) you can keep this in the fridge for a few days, but make sure there's enough lemon in it to keep it fresh. Whilst it's in the fridge you could lay a few slices of lemon over the top to minimise oxidation and prolong it's life 🌸
- 1 whole aubergine
- 1 whole avocado
- 2 handfuls fresh basil
- 2 whole garlic cloves
- 1 tbsp tahini paste
- 1 sprinkling sumac
- Preheat the oven to 180c
- Pierce the aubergine so it doesn't explode when it gets hot, and pop it in the oven for 15-20 mins
- Whilst that's cooking, get your blender and add the basil, garlic, avocado, olive oil, lemon juice and tahini.
- Add a very small amount of salt, pepper and sumac. Don't worry if you don't think its enough, we want to build the flavour right so it's added bit by bit and you taste it inbetween.
- Once the aubergine is cooked, slit from stem to base and let the contents fall into the blending beaker.
- Whizz it up! Note that pulsing the blender will give you a smoother consistency than keeping it on constantly.
- Now it's just a case of trying it, and adding more salt, pepper, sumac, olive oil and lemon juice until it's just the way YOU like it.
- Everybody is different. My favorite dips are smooth and creamy with a tang, but my fiance prefers a chunkier, saltier dip. That's why these measurements are not exact, to encourage you to experiment and trust your own tastebuds!
- Once it's just as you like it, decant into a lovely bowl and sprinkle a final bit of sumac over the top to give it some extra colour and zing.
- Serve as suggested in the bio and e n j o y : )