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!

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Beetroot Baba Ganoush made with sweet chilli beetroots.

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!

Beetroot Ganoush with pine nuts and vegan yoghurt.

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

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 or my Beetroot Falafel to be going on with!
Beetroot Baba Ganoush - Beeta Ganoush made with sweet chilli beetroots

Sweet Chilli Beetroot Baba Ganoush.

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. 
5 from 2 votes
Print Pin Rate
Course: Appetizer, Dips, Spreads and Condiments
Cuisine: lebanese
Diet: Vegan
Keyword: aubergine recipes, beetroot recipes, sweet chilli beetroot
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 90kcal

Ingredients

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

To Finish

  • 1 tablespoon pine nuts
  • A pinch of coriander leaves

Instructions

  • 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. 

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
 

Nutrition

Calories: 90kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 418mg | Fiber: 5g | Sugar: 6g | Vitamin A: 54IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 1mg
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Disclosure: This post was commissioned by Love Beetroot

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