Baba Ganoush is a delicious smooth and smoky dip which just got even smoother with the addition of white chocolate. It adds the perfect amount of sweetness and makes this summer dip pretty addictive. Make a batch for summer picnics in the park/or dinner parties and serve with cool crisp veggies and grilled pitta breads.
Makes: 1 large bowl (4-6 servings)
4 aubergines (400g each), halved
1/4 cup (32 beans) CHOC Chick raw cacao butter beans + 2 tbsp (16 beans), melted
4 tbsp. tahini
2 fresh lemons, juiced
2 x garlic cloves
2 tbsp. maple syrup
1 tsp. paprika
½ tsp. Cumin
Fresh vegetables like carrots, sugar snaps, sliced pepper, radish
Warm pita breads
Pre-heat the oven to 180c. Place the aubergine halves onto a large lined baking tray and score the flesh. Then brush 2 tbsp. melted CHOC Chick raw cacao butter over the aubergines.
Bake for 30 minutes, or until soft. Remove from the oven to cool.
Once the aubergines have cooled, remove the flesh and place into a food processor along with the rest of the ingredients. Pulse a couple of times to retain the texture, or pulse for longer to have a smoother texture.
Serve with crunchy vegetables and grilled pitta bread.Vegan | Gluten free | Dairy free