• Baba Ghannouj
  • Tahina sauce
    for falafel wraps
  • Mutabal
  • Hummos

Baba Ghannouj

Baba Ganoush is a tasty, smoky aubergine dip popular in both Arabic and Mediterranean regions. Perfect with flatbreads, it’s similar to Hummus, but uses grilled or roasted eggplant instead of chickpeas. This delicious appetiser is made by cooking whole aubergines until black on the outside and soft inside. The chopped roasted eggplant is then blended with Olive Oil, lemon juice, spices and Tahina.

Ingredients

1-2 large eggplants
2 garlic cloves (minced and mashed)
3 tbsp Al Ameera Tahina
Juice of 1 lemon
1 tsp salt
3 tsp Al Ameera Virgin Olive oil

Dressing

Chopped parsley
2 tbsp lemon juice
1 tbsp roasted pine nuts
2 tsp Al Ameera Virgin Olive Oil
1 tbsp pomegranate arils

PREPARATION TIMES
Total time to make 45 min
Time to prep 20 min
Time to cook 25 min
METHOD
  1. Preheat the oven to 190°c then place the eggplant on a baking tray and cook for 20 minutes
  2. Once the outer crust starts to crisp and the inner part becomes soft, remove from the oven.
  3. Allow it to cool for 20 minutes. Open the outer crust, remove the inner part and leave it on a sieve to drain for about 10 minutes
  4. Place the eggplant in a medium size bowl then add the garlic, tahina, lemon juice, salt, and olive oil and mix everything together
  5. Alternatively, you can put everything into a food processor for around 2 minutes
  6. Move the mixture to a serving bowl and place lemon juice and Olive Oil on top. Chopped parsley, roasted pine nuts and pomegranate arils can be used to garnish

How to make
Tahina sauce

Tahina sauce is rich, creamy, nutty and perfectly smooth. Subtle garlic aromas enhance the toasted sesame flavour. It makes a delicious addition to flatbreads and falafel wraps.

Ingredients

1 cup Al Ameera Tahina
2 garlic cloves (minced and mashed)
Juice of 1/4 lemon
1/ 2 tsp salt
1/ 2 cup of water

Dressing

2 tbsp lemon juice
2 tsp Al Ameera Virgin Olive Oil
1 tbsp pomegranate arils

PREPARATION TIMES
Total time to make 10 min
Time to prep 10 min
METHOD
  1. Add Al Ameera Tahina, crushed garlic, and lemon juice into a bowl and stir
  2. Slowly start adding a little water, until a heavy creamy texture is created
  3. Add salt, starting at half a teaspoon, to taste
  4. You can add more salt and lemon juice as required

How to make Mutabal

Mutabal is a beautiful smoky Middle Eastern dip which is easy to make with eggplant and olive oil. This creamy dip is delicious served with fresh pita bread and has a different texture and flavour to Baba Ganoush.

Ingredients

2 eggplants
2-3 tbsp Al Ameera Tahina
Juice of 1/2 lemon
1-2 tbsp Al Ameera Virgin Olive Oil
2 garlic cloves
100 ml yoghurt
Pinch of salt
Chopped parsley garnish

Dressing

2 tbsp lemon juice
2 tsp Al Ameera Virgin Olive Oil

PREPARATION TIMES
Total time to make 40min
Time to prep 25 min
Time to cook 20 min
METHOD
  1. Preheat the oven to 190°c then wash the eggplant and pat dry with kitchen paper
  2. Lightly brush with oil on both sides and cut the eggplant into slices
  3. Space them out on a baking tray so they can evenly roast and cook for 20-25 minutes
  4. Remove the outer layer and mash the eggplant with a fork until a smooth puree is formed
  5. Add the ground garlic, lemon juice, salt Al Ameera Tahina, oil and mix together
    Add yoghurt and continue to mix together well
  6. Taste and then correct the seasoning before adding the chopped parsley garnish
  7. To make the dressing, put all the ingredients in a small bowl, mug or jar and whisk or shake to combine

How to make Hummus

Hummus is a delicious dip, spread or savory dish made from cooked, mashed chickpeas. They are blended with tahina, lemon juice and garlic to create a creamy dip found throughout the Middle East and the Mediterranean. Popular garnishes include olive oil, a few whole chickpeas, parsley and paprika sprinkled over the top.

Ingredients

1/ 2 cup of Al Ameera Tahina
400g canned chickpeas, rinsed and drained
Juice of 1 lemon
2 garlic cloves (minced and mashed)
1/ 4 cup water
1 tsp salt

Dressing

Al Ameera Virgin Olive Oil
Roasted pine nuts
Chopped parsley

PREPARATION TIMES
Total time to make 10 min
Time to prep 10 min
METHOD
  1. To ensure a smooth Hummus, the secret is to remove the skins of each chickpea first and discard them
  2. Next, blend the Al Ameera Tahina and lemon juice in a food processor and let it run for 2 minutes until a lovely smooth paste is formed
  3. Afterwards, add the chickpeas, garlic and finally water to create a fluffy, creamy, whipped Hummus
  4. Add salt starting at 3/ 4 teaspoon, to taste
  5. Pour into a serving dish and add Al Ameera Virgin Olive Oil, pine nuts and parsley to garnish
  6. To make the dressing, put all the ingredients in a small bowl, mug or jar and whisk or shake to combine