I was looking for a hummus replacement for little S who is allergic to sesame. I’ve tried tahini-free hummus but it never seems to work (if anyone has a recipe that’s worth trying, please let me know!). I’ve also got a great bean dip recipe but it isn’t quite Mediterranean enough to fill the hummus gap. So, inspired by Celia Brookes Brown New Vegetarian – I seriously love this cookbook – I whipped up a dairy/sesame-free Baba Ghanoush. I thought it was delicious, Little S wasn’t impressed!! Maybe next time she’ll like it a bit more…
Baba Ghanoush (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
Makes enough for a small crowd to dip!
- 1 aubergine
- Juice of 1/2 a lemon
- 1/4-1/2 clove of garlic, minced
- 2 tbsps extra virgin olive oil
- 2 tbsps soya yogurt (I used Alpro)
- salt and pepper
– Preheat the oven to very high, approx. 220 degrees centigrade/Gas Mark 7
– Halve the aubergine and score the flesh. Drizzle generously with olive oil and bake for 20-30 minutes, until golden
– Let cool a little, then scrape out the flesh. Discard the skins.
– Place in a food processor/blender (or mash). Add the extra virgin olive oil, soya yogurt, lemon juice, minced garlic and seasoning. Blend until a smooth puree. Adjust seasoning.
– Transfer to a pretty bowl and drizzle with extra virgin olive oil.
– Serve with toasted pittas, crackers, crudites or even crisps.