Babaganush and lemon hummus with mini crostini

April 27, 2012

Perfect alongside weekend drinks, dip in and
load up a crostini with spiced babaganush or
tangy lemon hummus
These dips are so quick and simple to make, the hummus is the safe as a previous recipes but with the addition of loads more lemon juice to give it a really fresh tangy. This is such a refreshing change up form the usual creamy hummus its a great party dish alongside crisp white wine. The babaganush, with its roasted spiced flavours of cumin and coriander, is a wonderfully exotic addition to a party spread the fresh coriander also keeps it light and fresh.


This should make enough of each dip and crostinis to serve a drinks party of 4 on their own or 8 alongside other dishes.
Lemon hummus:
1 can of chickpeas
3 tbsp tahini, I use Al'fez, if you can't get tahini then crush 3 tbsp of sesame seeds in a pestle and mortar with a splosh of sesame oil
2 tsp finely chopped garlic
a few good lugs of olive oil
3 lemons
salt and pepper

Empty the can of chickpeas, minus the water, into a food processor or large bowl, dollop on the tahini or your home made sesame paste, sprinkle over the garlic and lug in the olive oil.
Blend or mash this together until they are well combined, now taste the mix and squeeze in the juice of the three lemons then season with salt and pepper, blend or mash until mixed and taste again.


2 aubergines
1 red onion
2 tsp cumin seeds
2 tsp coriander seeds
2 tblsp tahini
1tsp finely chopped garlic
1 lemon
a good few lugs of olive oil
a handful of fresh coriander leaves and fine stalks
salt and pepper

Turn on the oven to 200c.

Slice the aubergine in half length ways and season the cut side with salt and pepper and rub the whole half in oil. Lay the aubergines cut side down on a foiled baking sheet and place in the oven to roast for about 20/30 mins, until the skin is wrinkled.

While they roast, roughly chop the onion and fry in a little oil with the garlic, coriander and cumin seeds. Fry until the onions are soft and sticky, then transfer the mixture to a pestle and mortar and grind into a dark, spicy paste.

When the aubergines are cool enough to handle, scoop out the flesh and drop it into a food processor, add the paste and the tahini paste and blend until mixed but still which lumpy.

Add the coriander leaves and fine stalks then blend again until its a bit smoother but try to keep some texture to the dip.

Taste the mixture and season with the lemon juice, salt and pepper.

Garnish with more coriander and serve in a shallow dish to allow for dipping.


4 small half baked baguettes, either make your own following the recipe here or buy 'bake at home' baguettes
olive oil
salt and pepper

Turn on the oven to 200c, usually cook these in the bottom of the oven whilst my aubergines for the babagansh roast.

Slice the bread on an angle into rounds that are about half a centimetre thick. Lay these out on a large baking tray, try to make sure they aren't piles up on top of each other or they won't bake and become crisp.

Drizzle the slices with olive oil and season with salt and pepper.

Bake in the oven for a total of about 20-30mins, check them regularly and shake the pan, turning the slices so that they become an even and crisp golden brown. They may take less that 20 mins to cook depending on the heat of your oven and the thickness of the bread, just make sure that they don't get too dark or they will be bitter.

Serve up your crostini with these dips or others features on the blog with cold drinks on a Friday night to welcome in the weekend!

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