This simple sweet chilli beetroot recipe for baba ganoush is a delicious twist on an old favourite.
Sweet chilli beetroot combined with the smooth, smoky flavour of roasted aubergine is a match made in heaven.
It is irresistible, feast your eyes on this ruby beauty!
Cooking With Beetroot
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. Even simpler if it is pre-marinated with wonderful flavours.
There is a new range of pre-prepared beetroot now available 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!
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.
I’ve had a go at his Sweet Chilli Beetroot Baba Ganoush with sumac yoghurt and toasted pine nuts.
Sweet Chilli Beetroot Baba Ganoush
Trying to take a photograph with the smell of this wafting up at me just before lunchtime was torture!
As soon as I had a couple of good shots in the bag this was inside a toasted pitta bread with a couple of beetroot falafels before you could say Beet-a-Ganoush!
How To Make This Sweet Chilli Beetroot Recipe
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 pitta or vegetable sticks into every time they open the door – a beetroot smile is a dead giveaway!
- The secret to a good baba ganoush is well-charred aubergine flesh. Prick the aubergine skin before you start to prevent unwanted explosions!
- On a gas hob or under the grill, blacken the aubergine until it is well charred all over. You will need to keep turning it to char it evenly.
- If you’re doing this on the hob it is best to skewer the aubergine so you can keep a safe distance.
- Once it is blackened all over pop it into the oven for about 10 minutes to soften – you might not need to do this if you are using a small aubergine but it will ensure that a larger one is soft all the way through.
- Leave it to cool, split it open and scoop out all that lovely creamy flesh.
- In a food processor blitz the sweet chilli beetroot along with tahini, toasted cumin, thyme leaves, garlic and lemon juice until smooth. Season with salt and pepper.
- Stir the aubergine into the beetroot mixture.
- Add the sumac to the yoghurt and stir it through before plopping a generous spoonful on top of your beetroot baba ganoush.
- Top it all with some toasted pine nuts and a few fresh coriander, mint or parsley leaves.
More Beetroot Recipes
Sweet Chilli Beetroot Baba Ganoush.
For the Sweet Chilli Baba Ganoush
- 1 Aubergine
- 1 packet Sweet Chilli Beetroots
- A sprig of thyme leaves only
- 1 teaspoon ground cumin, toasted
- 1 tablespoon Tahini
- 1 Lemon juiced
- 1 garlic clove peeled
- Sea salt and Black pepper
For the Sumac Yoghurt
- A pinch of sumac
- 1 tablespoon yoghurt I used dairy free coconut yoghurt
- A pinch of Parsley
- 1 tablespoon pine nuts
- A pinch of coriander leaves
- Preheat your oven to 200C
- Prick the aubergine skin in a few places.
- 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 tin and out it in the preheated 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.
- Stir the sumac and parsley into the yoghurt.
- 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.
Disclosure: This post was commissioned by Love Beetroot