8 September 2019

Baba Ganoush & Za'atar Pitta Chips

The best way to describe baba ganoush is like hummus' cousin; it has similar flavours and is super creamy, but it's made from smoky aubergines instead of chickpeas. It's super fun and quick to make thanks to a few method hacks and is perfect for picnics, BBQs, snacks and lunches too! 

The aubergines are roasted straight on a gas hob flame, creating a wonderful smoky charred flavour with works perfectly with the flavours of lemon, garlic, cumin and tahini in the dip. The pitta chips are roasted with a little olive oil and sprinkled with Za'atar before being roasted to crispy perfection. 

If you don't have a gas hob you have a few alternatives; many supermarkets and middle eastern stores have pre-roasted aubergine in a jar, or you could choose to microwave the aubergine and add a little smoked paprika to the dip, or you could roast it in the oven until it's soft all the way through. But, if you do have a gas hob this is a super speedy way of cooking them for the dip. They'll char on the outside and once they look collapsed you'll know they're done! 

Aubergines contain a small amount of many vitamins and minerals, including potassium and magnesium - great for our muscle function and hydration and manganese, important for our brain and nervous system functioning. I used whole tahini which is a little darker in colour and is made from the entire sesame seeds - it contains calcium important for our bone health as well as some iron essential for healthy blood and energy levels and copper which boosts iron absorption and is also important for our bones, blood vessels, immune  system and nerve functioning. Wholemeal pitta delivers a good amount of protein and plenty of fibre; getting more wholegrains and fibre in the diet has been linked to a whole range of health improvements, particularly around your heart and digestive system. The dip is finished off with a drizzle of olive oil, delivering healthy fats and vitamin E and antioxidant-rich pomegranate seeds. 

Baba Ganoush & Za'atar Pitta Chips | Yield: 2 cups | Time: 30 mins

You'll need

  • Gas hob*
  • Tongs
  • Food processor/blender
  • Chopping board
  • Knife
  • Olive oil spray/pastry brush 
  • 2 x large baking trays
  • Measuring spoons
  • Large bowl & plate to cover
*Alternative method outlined below


Baba Ganoush:
  • 3 large aubergines
  • 1 clove garlic 
  • 1.5 tsp salt
  • Juice 1 lemon
  • 2 tbsp whole/dark tahini
  • 1/2 tsp ground cumin
  • 1/3 cup pomegranate seeds
  • 1 tbsp za'atar
  • 2 tbsp fresh chopped parsley 
  • 2 tbsp extra virgin olive oil
Za'atar Pitta Chips:
  • 4 large wholemeal pitta 
  • Olive oil spray/olive oil & a pastry brush
  • 3 tbsp za'atar


  1. Pre-heat the oven to 180°C. 
  2. Begin by roasting the aubergines on a gas hob, pierce the sides a few times with a knife and using tongs, place them directly on a medium gas flame. Turn and move them about often to ensure they're evenly cooked. They should start to really char on the outside and once the insides have collapsed, you'll know they're ready. This should take about 10 minutes. If you don't have a gas hob, you can either use jarred, ready roasted aubergine or cook the aubergine in the microwave or oven until it's soft all the way through. 
  3. Once the aubergines are done place them in a large bowl with a plate over and leave for 10 minutes to allow them to steam a little and cool. This will help you to remove the skins. 
  4. To make the pitta chips, cut the breads into triangles and lay them out in a single layer on a couple of large baking trays, spray or brush very lightly with olive oil and place in the oven for 2-3 minutes. Then flip the pieces over and spray with olive oil and lightly sprinkle the za'atar over each chip, return to the oven for a further 3-5 minutes until golden brown and crisp. 
  5. To peel the aubergine, place on a chopping board and cut in half, then lay cut side down. Using a fork very gently scrape the skin off and discard. Transfer the flesh to a food processor or blender. 
  6. Peel and crush the garlic and mash with the salt and lemon juice in a bowl, then add to the food processor with the aubergine, then add the tahini and cumin. Pulse until a smooth paste is formed. 
  7. Transfer the baba ganoush to a serving dish, arrange with the pitta chips. To finish the dip, drizzle over some extra virgin olive oil, sprinkle over the za'atar and add the pomegranate seeds. Serve up and enjoy and store any leftovers for up to 3 days in the fridge. 
Cassidy xx