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Beetroot baba ganoush recipe

A classic dip with a twist, this recipe from Babaganosh Blog adds roasted beetroot for extra nutrients, a slight sweetness, and a stunning pink colour.

Healthy, refreshing and really easy to make, it’s full of natural goodness to create a dish that looks good and tastes good while being good for you!

Served with crackers and fresh veggies like bell pepper, carrots, tomatoes and cucumber, this unique baba ganoush makes a wonderful snack or starter.


Prep time: 10 minutes

Cook time: 30 minutes

Serves: 6 people


1 aubergine, halved

1 beetroot, peeled & cut into wedges

3 cloves of garlic, peeled

2 tbsp lemon juice

1 tbsp tahini

1 tbsp olive oil

Salt & pepper, to taste

1 tbsp fresh parsley

To serve: crackers, chopped veg (like bell pepper, carrots, tomatoes and cucumber)


  1. Preheat the oven to 180℃.

  2. Line a baking tray with tin foil and spray it with oil.

  3. Place the aubergine halves on the tray cut side up.

  4. Spray the beetroot wedges and garlic cloves with oil, wrap in tin foil and put on the baking tray next to the aubergine halves.

  5. Roast for 30 minutes or until the beetroot wedges are cooked. 

  6. Take the tray out of the oven and let the veg cool.

  7. Scoop the roasted aubergine out of the skin, put in a bowl and set aside.

  8. Put the garlic and beetroot in a food processor with the lemon juice, olive oil, tahini, salt and pepper. 

  9. Blitz for a few seconds until it becomes a chunky mixture.

  10. Add the aubergine and blitz again for one or two minutes until it reaches your desired consistency.

  11. Taste and add more seasoning and lemon juice, if needed.

  12. Add the parsley and pulse until everything is well combined.

  13. Garnish with more fresh parsley (if you like), then serve with crackers and fresh veg. 

Storage tips

Once ready, put your baba ganoush in an airtight container and keep in the fridge for up to 4 days.


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