Hummus and baba ganoush

You can throw a memorable party and still find time to enjoy the experience. Heather Barrie shows how—with a little advanced kitchen prep—to whip up no-fuss canapés to woo your guests.
By epicure
Published on Wednesday, 03 Jul 2013
Type of Meal
Level of Difficulty

Serves 8-10
Prep time 10 minutes
Cook time 60 minutes

2 large aubergines (approx 300g each)
juice of ½ lemon, or to taste
2 tbsp natural yogurt
2 garlic cloves, peeled and crushed
1 sprig thyme, leaves picked
sea salt and black pepper
extra virgin olive oil, for drizzling
pinch sumac
pinch chopped parsley
1 loaf flatbread or lavash

  • Preheat the oven to 220°C. Prick each aubergine several times with the tip of a sharp knife, then place on a lightly oiled baking sheet. Roast in the hot oven for 45 to 60 minutes, turning them over halfway, until skins are wrinkly and the aubergines feel soft when lightly pressed. Set aside to cool.
  • Peel away the blackened skins and put the flesh into a colander. Press with the back of a ladle to squeeze out as much liquid as possible, then tip the aubergine flesh onto a board and chop roughly (or blitz in a blender for a smooth texture, if preferred).
  • Place chopped aubergines into a bowl and add the lemon juice, yogurt, garlic, and thyme leaves. Season to taste and adjust if necessary. Cover and chill if not serving immediately.
  • Drizzle a little extra virgin olive oil over the surface. Sprinkle with a little sumac and chopped parsley to garnish, and serve with warm flatbread or crispy lavash.

Serves 8-10
Prep time 10 minutes

2 cloves garlic, chopped
1 (19 oz) can garbanzo beans, half the liquid reserved
4 tbsp lemon juice
¼ cup olive oil
2 tbsp natural yogurt
1 tbsp salt
black pepper to taste
2 tbsp olive oil for drizzling

  • Add one clove of chopped garlic into a blender. Pour garbanzo beans into the blender, reserving about a tablespoon for garnish.
  • Add lemon juice, yogurt, salt and remaining garlic in blender. Blend until creamy and well mixed.
  • Transfer the mixture to a medium size serving bowl. Sprinkle with pepper and drizzle with olive oil over the top. Garnish with reserved garbanzo beans and serve.


From Masterclass in epicure's December issue.