Today I bring you a fresh twist on an old favourite, Sweet Chilli Beetroot Baba Ganoush – feast your eyes on this ruby beauty!
Trying to take a photograph with the smell of this wafting up at me just before lunchtime was torture! As soon as I’d got a couple of good shots this was inside a toasted pitta bread with a couple of felafel before you could say Beet-a-Ganoush!
I love cooking with beetroot so when Love Beetroot got in touch and asked me to help spread the word about their Purple Revolution I jumped at the chance! The Don’t Skip a Beet campaign by Love Beetroot is encouraging people to cook and experiment more with this purple superfood. I often prepare my own beetroot but it is a bit of a faff to be honest and pre-cooked beetroot is a wonderful and fuss free way to introduce powerful antioxidants into meals. There is a new range of pre prepared beetroot now in store in supermarkets which makes experimenting even easier! I stocked up with Sweet Chilli, Mild Malt and Baby Beetroot and headed to my kitchen at an unseemly pace!
This Sweet Chilli Beetroot Baba Ganoush is super simple to make and has a fabulous depth of flavour to complement that glorious colour. It serves 4 as a starter or will sit happily in the fridge for everyone to dip pita or vegetable sticks into every time they open the door – a beetroot smile is a dead giveaway!
- 1 Aubergine
- 1 packet Sweet Chilli Beetroots
- A sprig of thyme leaves only
- 1 teaspoon ground cumin, toasted
- 1 tablespoon Tahini
- A pinch of sumac
- 1 tablespoon yoghurt I used dairy free coconut yoghurt
- 1 Lemon juiced
- 1 garlic clove peeled
- A pinch of Parsley
- 10 g pine nuts
- Sea salt and Black pepper
- A pinch of coriander leaves
Preheat your oven to 200C
On a gas hob or under the grill, blacken the aubergine until burnt. If you're doing this on the hob it is best to skewer the aubergine so you can keep a safe distance.
When it is all blackened, place it into a roasting tart and out it in the oven for about 10 minutes to soften.
When ready, split open, scoop out the flesh and roughly chop so it is broken down.
In a food processor or blender, add the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice and blitz until smooth. Season with salt and pepper.
Spoon the beetroot mixture into a bowl, add the aubergine and stir through.
In a dry frying pan, toast the pine nuts until golden.
Serve the Sweet Chilli Beetroot Ganoush in a bowl topped with a spoonful of yoghurt, a handful of pine nuts and some chopped coriander leaves to finish.
Chef Director, Dan Doherty is on board for the Don’t Skip a Beet Campaign and has been exploring new cooking methods and flavour combinations to ensure beetroot is the must have ingredient in every kitchen. Dan has created 4 recipes for the campaign, as you can see I’ve had a go at Sweet Chilli Beetroot Baba Ganoush with sumac yogurt and toasted pine nuts. He also offers up recipes for Mild Malt Beetroot Dip with Feta, Sesame & Lime, Sweet Chilli Beetroot & Ricotta Filo Tartlets and a delicious Baby Beetroot Tarte Tatin which you can see over on Domestic Gothess’ Blog!
Check out Love Beetroot for Dan’s recipes as well as many more suggestions for adding beetroot to your weekly meal plan! You could also try my Beetroot Soup, Beetroot Falafel and my Beetroot Marmalade with Port and Ginger to be going on with!
This post was commissioned by Love Beetroot.