I can’t believe it’s already the second week of September! There’s a chill in the air and the leaves are starting to change colours: London’s beginning to feel a lot like autumn!
We’ve already picked quite a few pumpkins and a whole lot of grapes from our garden. And as you can probably tell, I’m absolutely loving it!
But before the autumnal baking craze is in full swing, I really wanted to share this vegan smoky aubergine tahini dip with you guys.
It’s soooo freaking good. It’s a bit like baba ganoush but creamier! I’ve made it three times so far and it never lasted more than half an hour. My boyfriend thinks it’s one of the best things I’ve ever made and trust me, I make a lot of things, like all the time!
The charred aubergine gives the dip a deep smoky flavour and the tahini makes it incredibly creamy. There’s also a lovely lightness to the texture, it’s almost a little mousse-like.
On a little side note, there’s so many different brands of tahini out there and the quality varies A LOT! My tip is to skip any health food store or western supermarket tahini and look for a more authentic one. I’m using Lebanese tahini at the moment and it’s so much creamier than any of the one’s I’ve tried before. Trust me, it makes a huge difference.
Ok, now back to the dip. As I said, it’s pretty damn tasty and makes the perfect party snack with a sprinkle of fresh mint, good bread and sliced veggies!
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- 1 aubergine
- 1 garlic cloves
- 2 Tbsp tahini
- ½ Tbsp olive oil
- ¼ tsp salt
- 2 Tbsp lemon juice
- ⅛ tsp ground black pepper
- Splash of water (optional)
- Fresh mint (optional)
- Char your aubergine skin over a gas flame, grill, butane torch or under a broiler. Make sure the skin is blackening and blistering evenly and there’s no purple left. I used two forks to hold the aubergine over the flame, make sure not to burn yourself!
- Depending on the method you used to char your aubergine, you might have to pop it in the oven for 20 minutes at 180˚C to make sure the flesh is very tender. If your aubergine has already gone nicely soft and tender after charring it, you can skip the oven step.
- Once the aubergine has cooled enough to handle, peel off the skin removing all black.
- Place the aubergine flesh, garlic clove, tahini, olive oil, salt, lemon juice, pepper and water in a blender or food processor and blend until smooth and creamy.
- I very much recommend using authentic, good quality tahini. You can read my tips on buying good tahini above in the post.
- I love garlic which is why I just add a raw garlic clove to the dip but if you want a more subtle taste or you’re going on a date later, then just lightly roast the garlic clove before adding it to the blender.
- Scoop the dip in a small bowl and sprinkle with fresh mint. Serve warm or chilled with bread and sliced veggies. Enjoy!