Beet-a-ganoush Dip Recipe (2024)

If you’ve been reading my blog for a while you’ll know of my never ending love for Hummus. What you may not know is I’m also a huge baba ganoush fan. What can I say, I was brought up in the Middle East and both dips were a big part of my diet and so have a very special place in my heart! Luckily as well as being delicious they also happen to be super healthy, high in fibre, nutrients and good fats!

I don’t eatbaba ganoush as much as I would like to since it’s slightly more time consuming when compared tohummus (which I literally eat on the daily!), and when I do make it, it’s gone within a day or two. I just seem to inhale the stuff! I try to eat as many greens as possible and usually leave them bland and just add a huge tablespoon or two of hummus or baba ganoush on top. That’s my excuse for eating so much!

Something else that I’m really into at the moment is beetroot. I usuallyeat it raw by grating it into salads and it adds so much flavour and the most beautiful vibrant colour to dishes.

I’ve teamed up with Love Beetrootand Dan Doherty to recreate this Beet-a-ganoush dip (love the play on words there!) as part of theirDon’t Skip a Beet campaign. It’sall about encouraging us to use and experiment with cooked beetroot in our cooking as a fuss free way to introduce powerful antioxidants into our diets. As soon as I saw this Beet-a-ganoush recipe I instantly knew I HAD to try it. How could I not?

Not only is this dip delicious and versatile(try it on a pizza instead of tomato sauce!), it also has the most beautiful and vibrant colour! Perfect way to get in some extra vegetables, nutrients and antioxidants.

Beet-a-ganoush Dip Recipe

• 1 Aubergine
• 1 packet Sweet chili beetroots
• 1 tablespoon Tahini – I used more because I love tahini!
• 1 tbsp soya or coconutyogurt
• Juice of 1 lemon
• 1 garlic clove, peeled
• Pinch of sumac
• Sprig thyme, leaves only
• 1 teaspoon ground cumin, toasted

To serve:

• Pine nuts
• Fresh coriander leaves
  
• More yoghurt
• A sprinkle of Za’atar

Method:

• Preheat your oven to 200*C (180*C fan assisted)
• On a gas hob, blacken the skins of the aubergine until burnt. It’s best to skewer it so you can hold at a safe distance.
• When all blackened, place into a roasting tray and put in the oven for 10 minutes to soften.
• When ready, split open and scoop out the flesh, and roughly chop so it’s broken down.
• In a food processor, add the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice and blitz until smooth. Season with salt and pepper.
• Take out and into a bowl, add the aubergine and stir through.
• In a dry frying pan, toast the pine nuts until golden.
• Serve the beetroot and aubergine mix in a bowl, and add a good spoon of yogurt on top.
• Sprinkle over the pine nuts, sumac and coriander leaves to finish.

Head over to Love Beetroot’s website for more delicious and antioxidant packed purple recipes!

This post was commissioned by Love Beetroot, however; all opinions are my own.

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6 Comments

1. 

   Kelsie | the itsy-bitsy kitchenApril 6, 2017 at 4:58 pm - Reply

   This is the prettiest dip I’ve ever seen :). I’m loving that color. I too eat hummus regularly and don’t eat baba ganoush nearly enough. But I love beets so I’ll have to try your spin on it!

   • 

     NadiaApril 7, 2017 at 1:27 pm - Reply

     Beets really do give recipes the most beautiful colour! Let me know what you think once you’ve tried it 😀

2. 

   Angie@Angie's RecipesApril 6, 2017 at 7:34 pm - Reply

   I love the combo of beet and aubergine. The dip looks awesome.

   • 

     NadiaApril 7, 2017 at 1:28 pm - Reply

     Those two ingredients really do go so well together 😀

3. 

   SaraApril 13, 2017 at 10:09 pm - Reply

   This on pizza would absolutely blow my mind. It’s gorgeous, and beetroots are such an underrated food. I’m trying to develop from using them simply in salads (although they do perform very well with a good dressing), to bigger and better beet-based dishes. This is the perfect happy medium, and will be a great next step for me. The combination of spices and herbs within it is right up my street.

   • 

     NadiaApril 14, 2017 at 1:30 pm - Reply

     Beetroot really is so versatile! You need to try this dip on pizza! 😀

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