post

Baba Ganoush

Baba Ganoush
Print Recipe
Baba Ganoush
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat an oven to 200°C.
  2. Place eggplants onto the baking sheet and prick in several places using a fork. Roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
  3. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavours meld.
  4. Remove and discard skin from eggplant. Using a fork, mash the eggplant to a paste.
  5. Add tahini paste. Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.
Share this Recipe
post

Hummus

by In Dip Tagged
Print Pin

Hummus

Ingredients

  • 1 can chickpeas
  • 2 tablespoon tahini paste
  • 2 cloves garlic, peeled, or to taste
  • 1 large lemon
  • 1/2 teaspoon ground cumin, optional
  • 4-5 tbsps olive oil, plus extra to serve
  • 2-3 tbsps water
  • salt to taste
  • dash ground paprika, for serving

Instructions

  • When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
  • Add the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Add the chickpeas. Process the mixture, until the chickpeas are minced.
  • Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
  • Season with salt and cumin and pour in 2-3 tbsps water, if the hummus is too thick. Pulse for 1 more minute. Taste and adjust the seasoning as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
post

Lamb and sweet potato tagine

 

Lamb and sweet potato tagine

Print Recipe

Lamb and sweet potato tagine

Print Recipe

Ingredients


Servings:

Instructions
  1. Combine lamb, onion, garlic, spices and oil in a bowl. Cover and refrigerate for a couple of hours or overnight.

  2. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish.

  3. Add tomatoes and 1 cup cold water. Bring to the boil, then reduce heat to low and simmer, covered, for 1 hour.

  4. Add sweet potato. Cook, uncovered, for 20–25 minutes, or until lamb is tender and sauce has thickened slightly. Season well with pepper and stir in half of the coriander.

  5. Garnish with mint. Serve tagine with couscous.

Share this Recipe