Beetroot Hummus and Baba Ganoush
Ingredients
- 1 can cooked chickpeas, drained
- 1 large lemon, zested and juiced
- 2 garlic cloves
- 2 tbsp tahini
- salt and pepper to taste
- Baba Ganoush
- 2 cloves of garlic (or 1 tbsp garlic-infused oil for low FODMAP)
- - 1 tbsp tahini -1 tsp cumin - 1 large lemon, juiced
- - 2 tsbp extra virgin olive oil
- -Handful of flat leaf parsley
- - Salt and pepper to taste
- - Flesh of the cooked aubergine (discard the skin)
Preparation
Drizzle 1 tbsp extra virgin olive oil
Add a dash of water if mix seems too thick, aiming for that perfect creamy texture
Option to top with pomegranate seeds for extra prettiness
Baba Ganoush
Add the following to a food processor to blend ✨
Cloves of garlic (or 1 tbsp garlic-infused oil for low FODMAP)
Tbsp tahini -1 tsp cumin - 1 large lemon, juiced
Tsbp extra virgin olive oil
Handful of flat leaf parsley
Salt and pepper to taste
Flesh of the cooked aubergine (discard the skin)
Blitz into a thick mix. Top with extra parsley and a sprinkle of paprika
