Happy, happy friday everybody!
Our dip of the week is Baba ghanoush.
A particular favourite at the Hemp HQ and also great with burgers, salads or served slightly warm with a rice dish.. the possibilities are vast!
2 garlic cloves
50g shelled hemp seeds
The secret to this is cooking the inside of the aubergine really well so it makes a juicy dip.
We like to soften the skin on the hob first to give it a smokey taste, before roasting it in the oven.
When it has completely softened take the whole aubergine out of the oven and allow to cool.
Once it has cooled, peel off the skin and mash up the middle with a fork, add the lemon juice, hemp seeds, olive oil, tomato, onion and garlic.
A great accompaniment to any occasion!