Aubergine Pesto Baba Ganoush

Name: Aubergine Pesto Baba Ganoush
Prep time: THMS
Cook time: THMS
Ingredients: 190g jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto; 1 tsp. ground cumin; 2 cloves garlic; Juice from ½ lemon; 2 tsp. tahini; 2 tbsp. extra virgin olive oil; 2 tbsp. plant-based yoghurt; Sea salt & freshly ground black pepper to taste; Drizzle extra virgin olive oil to serve; Pinch paprika to serve; Few fresh mint leaves, torn to serve; Grissini sticks to serve or serve with warm flat breads

Give this much-loved Middle Eastern dip an Italian twist with Sacla' Char-Grilled Aubergine & Roasted Garlic Pesto. It’s instantly transformed into a creamy, smoky, deeply flavoured dip, perfect for scooping up with grissini grilled flatbreads and baby roasted potatoes.

Cook Time

10 mins

Serves

Ingredients

190g jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
1 tsp. ground cumin
2 cloves garlic
Juice from ½ lemon
2 tsp. tahini
2 tbsp. extra virgin olive oil
2 tbsp. plant-based yoghurt
Sea salt & freshly ground black pepper to taste
Drizzle extra virgin olive oil to serve
Pinch paprika to serve
Few fresh mint leaves, torn to serve
Grissini sticks to serve or serve with warm flat breads

How to make the recipe

Step 1

Add the Char-Grilled Aubergine & Roasted Garlic Pesto, cumin, garlic, lemon juice, tahini, olive oil and yoghurt to a food processor and season well. Blitz until combined. Taste and adjust as needed, either with more salt or a little more lemon juice.

Step 2

Spoon into a serving bowl, then drizzle over extra virgin olive oil, sprinkle with paprika and mint leaves, and serve with grissini or flat breads.

Step 4

Tip: This can be made ahead a couple of days and kept covered in the fridge until ready to serve