We blitzed soaked cashews and roasted aubergines into a super creamy Lebanese-style dip.
This recipe is vegan and high in fibres, and it's perfect served as a starter with warm pitta bread.
Health
Time
35mCost
200 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
4
Halve the eggplants, poke them with a fork, and season with salt and one tablespoon of oil. Then, roast them for 30 minutes at 180°C (355°F).
| Large Aubergines | 2 |
|---|---|
| Extra Virgin Olive Oil | 3tbsp |
| Cashew Nuts | 50g |
| Garlic Cloves | 2 |
| Lemon | 0.5 |
| Paprika | 0.5tsp |
| Cumin Seeds | 1tsp |
Then, scoop out the flesh with the help of a spoon.
| Large Aubergines | 2 |
|---|---|
| Extra Virgin Olive Oil | 3tbsp |
| Cashew Nuts | 50g |
| Garlic Cloves | 2 |
| Lemon | 0.5 |
| Paprika | 0.5tsp |
| Cumin Seeds | 1tsp |
In a food processor, add soaked cashews, crushed garlic, lemon juice, and the eggplants. Then, blitz into a smooth cream.
| Large Aubergines | 2 |
|---|---|
| Extra Virgin Olive Oil | 3tbsp |
| Cashew Nuts | 50g |
| Garlic Cloves | 2 |
| Lemon | 0.5 |
| Paprika | 0.5tsp |
| Cumin Seeds | 1tsp |
Transfer the dip into bowls and garnish with paprika powder, cumin seeds, and fresh parsley.
| Large Aubergines | 2 |
|---|---|
| Extra Virgin Olive Oil | 3tbsp |
| Cashew Nuts | 50g |
| Garlic Cloves | 2 |
| Lemon | 0.5 |
| Paprika | 0.5tsp |
| Cumin Seeds | 1tsp |
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