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Beetroot Baba Ganoush - Beeta Ganoush made with sweet chilli beetroots

Sweet Chilli Beetroot Baba Ganoush.

Servings 4


  • 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.