Hummus, baba ghanoush and carrot salad trio

Based on 17 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
60
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
eggplants
400 g carrots
250 g chickpeas (canned, drained)
2 cloves garlic
lemons
10 g mint
50 g cranberries (dried)
30 g pumpkin seeds
5 tbsp tahini
1 tbsp plain yogurt (3.8%)
2 sprigs thyme
2 tsp cumin
50 ml water
5 tbsp olive oil
salt
pepper
vegetable sticks to serve
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • vegetable peeler
  • box grater
  • small frying pan
  • cooking spoon
  • large bowl
  • food processor

Nutrition per serving

Cal
464
Protein
13 g
Fat
28 g
Carb
43 g
  • Step 1/7

    Preheat the oven to 200°C/390°F. Halve eggplants lengthwise, score flesh crosswise and drizzle some olive oil on top. Roast for approx. 30 – 40 min. until soft. Then leave to cool.
    • eggplants
    • 2 tbsp olive oil
    • oven
    • cutting board
    • knife

    Preheat the oven to 200°C/390°F. Halve eggplants lengthwise, score flesh crosswise and drizzle some olive oil on top. Roast for approx. 30 – 40 min. until soft. Then leave to cool.

  • Step 2/7

    For the carrot salad, finely chop mint. Peel and grate carrots.
    • 10 g mint
    • 400 g carrots
    • vegetable peeler
    • box grater
    • cutting board
    • knife

    For the carrot salad, finely chop mint. Peel and grate carrots.

  • Step 3/7

    Toast pumpkin seeds until fragrant.
    • 30 g pumpkin seeds
    • small frying pan
    • cooking spoon

    Toast pumpkin seeds until fragrant.

  • Step 4/7

    Toss grated carrots with chopped mint, toasted pumpkin seeds, cranberries, half of the cumin, some lemon juice, and some olive oil. Season with salt and pepper and allow to sit for 10 – 20 min.
    • 50 g cranberries
    • 1 tsp cumin
    • ½ lemon
    • 1 tbsp olive oil
    • salt
    • pepper
    • large bowl
    • cooking spoon

    Toss grated carrots with chopped mint, toasted pumpkin seeds, cranberries, half of the cumin, some lemon juice, and some olive oil. Season with salt and pepper and allow to sit for 10 – 20 min.

  • Step 5/7

    For the hummus, purée chickpeas with peeled garlic, tahini, olive oil, water, some lemon juice, the remaining cumin, and salt and pepper. Transfer to a bowl.
    • 250 g chickpeas
    • 1 clove garlic
    • 3 tbsp tahini
    • 3 tbsp olive oil
    • 50 ml water
    • 1 tsp cumin
    • lemon
    • salt
    • pepper
    • food processor
    • large bowl

    For the hummus, purée chickpeas with peeled garlic, tahini, olive oil, water, some lemon juice, the remaining cumin, and salt and pepper. Transfer to a bowl.

  • Step 6/7

    For the eggplant dip, scrape out soft eggplant flesh and finely chop. Transfer to a large bowl. Make sure that the eggplant has a chance to cool before handling it.
    • large bowl
    • cutting board
    • knife

    For the eggplant dip, scrape out soft eggplant flesh and finely chop. Transfer to a large bowl. Make sure that the eggplant has a chance to cool before handling it.

  • Step 7/7

    Now, finely chop thyme leaves and garlic. Add both to the eggplant mash together with some tahini, plain yogurt, and lemon juice. Mix until everything is well combined. Season with salt and pepper. Enjoy the mezze platter with fresh vegetable sticks!
    • 2 sprigs thyme
    • 1 clove garlic
    • 2 tbsp tahini
    • 1 tbsp plain yoghurt
    • ½ lemon
    • salt
    • pepper
    • vegetable sticks to serve
    • cutting board
    • knife

    Now, finely chop thyme leaves and garlic. Add both to the eggplant mash together with some tahini, plain yogurt, and lemon juice. Mix until everything is well combined. Season with salt and pepper. Enjoy the mezze platter with fresh vegetable sticks!