Baba Ganoush and Sumac Pita Crisps

I love to cook for friends and when I do i like to cook a lot. However it's always in an informal and casual manner. Dips suit me just fine as a first course and everyone is always impressed by a fresh, homemade dip. And it's so easy to do.

I have been making and refining my baba ganoush for a while now and I've now got it just how I like it.

This recipe contains yogurt but if your vegan or you don't eat dairy just leave it out.

The sumac pita crisp recipe is something I pinched from a friend years ago. I quickly dropped into her place one day and she was making these with her children. I've been making them ever since. They're also good topped with za'atar instead of the sumac.

 BABA GANOUSH

This makes about the amount as a regular store bought dip, double the recipe if you need to.

INGREDIENTS

1 Eggplant 

1 Small clove of garlic

1 Heaped tbs of tahini

1 Heaped tbs of biodynamic plain yogurt

Juice of one lemon

Good quality sea salt

Handful of parsley

DIRECTIONS

Place the Eggplant on top of a gas burner on your stove set on high. Turn the eggplant using tongs when it's charred. Once it's blackened and charred all over, place it on a plate to cool. Smash the garlic clove with the flat side of a heavy knife and top with a pinch of salt, roughly chop until it's quite minced. Remove the flesh from the burned outer skin of the eggplant and place it in a blender. Add everything apart from half the lemon juice and yogurt. Use the pulse action on the blender and pulse for a few seconds of untill well combined but keep in mind that you want some texture. Put it into a bowl and add the yogurt and more lemon juice and salt if it needs it. Give it a good stir, top with a little olive oil, a little smoked paprika and serve with the pita crisps.

SUMAC PITA CRISPS

INGREDIENTS

Pita bread

Organic salted butter (you can use olive oil or extra virgin expeller pressed coconut butter)

cracked pepper

sumac 

good quality sea salt

DIRECTIONS

Split the pita breads in half and spread with butter (you don't need to be too precise with this part as the butter spreads as it melts). Sprinkle with sumac, a pinch of salt and cracked pepper.

Place on a tray and back at 200 degrees celsius for 5-10 or until crisp and golden brown. Brake up into large pieces. store in an airtight container for a few days.

ENJOY!