Hubba-babaghanoush
SERVES 4-6 AS A DIPPY STARTER, OR AS PART OF A MAIN MEAL
You know those ads for tacos where the little girl says, “Why not have both?” Well, I am that girl asking, if you’re deciding between making hummus or babaghanoush, why NOT have both? In this mash-up of the two, the chickpeas help make the baba even smoother and creamier, while the eggplant makes the hummus infinitely more interesting. And the pickled cauliflower florets just cap it all off — like chewed-up bits of purple Hubba Bubba bubble gum. On toast with avocado, as a ‘purée’ with Middle Eastern mains, or straight from the fridge, this dip is just hubba-hubba.
1¼ cups (250 g) dried chickpeas, soaked overnight
2 strips dried kombu (optional, but good if you’re gassy)
2-3 medium-large eggplants, the glossier the better
1 massive handful of parsley, roughly chopped
1 massive handful of coriander, roughly chopped
4 garlic cloves, peeled juice of 2 lemons
3 tablespoons extra virgin olive oil, plus extra to serve
2 tablespoons tahini
1 tablespoon salt flakes
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon sweet smoked paprika, plus extra to serve
1-2 ice cubes
PICKLED PINK CAULI
1 cauliflower, washed, dried and cut into florets
1 medium beetroot, peeled and roughly chopped
½ tablespoon caraway seeds (optional, but excellent)
2 bay leaves
1 cup (250ml) white wine vinegar or apple cider vinegar
4-5 garlic cloves, peeled and bruised
3 tablespoons salt flakes
1 teaspoon caster sugar
To serve: parsley, roughly chopped coriander, roughly chopped pomegranate seeds falafels soft pitta breads
Drain the soaked chickpeas and place in a large saucepan with 12 cups (3 litres) cold water and the kombu, if using – but no salt! Bring to the boil, then simmer for about 1½ hours. Once the chickpeas are soft enough to squash between your fingers,
