Bring a little bit of colour to the table with these bright healthy dishes. So simple to make and so light to eat; who doesn't love a gooood dip?
Quick side note: poppy seed crisp bread are optional, you can use pita bread instead. If you would like the pita bread recipe, go to the chicken shawarma page.
Ingredients:
For the baba ganoush:
- 1 or 2 large aubergines
- 2 Tbsp tahini
- 1 lemon juice
- 2 (or 3 depends on how much you love garlic) cloves crushed
- olive oil ( for drizzling)
- parsley for decorating
Quick side note: vegetables can be anything you like. I used 2 peppers, carrots and cucumber.
For the Chickpea salad:
- 1 tin chickpeas (drained and rinsed)
- 1/2 cucumber chopped into little cubes
- 8 cherry tomatoes
- 1/2 red onion chopped
For the lemon vinaigrette:
- 4 tbsp lemon juiced
- 3 tbsp olive oil
- 2 tbsp vinegar
- 1 minced garlic cloves
- pinch of salt and pepper
Method:
1. Pre heat grill to its highest temperature, line a baking tray with baking paper.
2. Stick the aubergines under the grill, turning occasionally for 30 minutes until they are completely charred.
3. Once the aubergines have cooled slightly, scoop out the flesh and place into a food processor along with the tahini, lemon juice and garlic. Whiz the mixture until a texture you like. Serve on a plate or bowl with a drizzle of olive oil and a sprinkle of parsley.
4. For the chickpea salad, drain and rinse the chickpeas and place them into a bowl. Chop the onions, tomatoes and cucumber and place into the bowl with the chickpeas, mix and serve. ENJOY!! XXX
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