Middle Eastern Buddha Bowl
with homemade hummus and baba ghanoush
A buddha bowl is the perfect dish for when you feel like having a bit of everything—and this dish really has it all. From homemade hummus to a beautifully fresh baba ghanoush, this is a recipe filled with impressive elements.
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
Not included in your delivery
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the aubergine then slice into rounds around 2cm thick. Pop the aubergine onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat.
- Spread out in a single layer, then roast for 15-20 mins. Turn halfway through.
TIP: If the slices aren't browned and soft, bake them a little longer. If they're browning too quickly, reduce the heat a little.
- Peel and grate the garlic (or use a garlic press).
- Juice the lemon.
- Trim half the cucumber (double for 4p) then quarter lengthways. Chop widthways into small pieces.
- Place a pan over medium heat (no oil).
- Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
TIP: Watch them like a hawk as they can burn easily.
- Drain and rinse the chickpeas in a sieve.
- To a food processor, add 2 tbsp oil, 2 tbsp water (double both for 4p), half the garlic, half the sesame seeds and the chickpeas.
- Blend to a smooth paste and season to taste with salt, pepper and lemon juice.
- Set the hummus aside and clean the food processor to use for the baba ghanoush—homemade hummus and baba ghanoush are absolutely worth the extra effort!
- In a bowl, mix the yoghurt with the chopped cucumber and harissa. Season to taste with salt and pepper. Set aside.
- When the aubergine is ready, remove from the oven and pop into the food processor.
- Add the remaining garlic, sesame seeds, 2 tbsp oil and 2 tbsp water (double both for 4p).
- Blend into a chunky dip then season to taste with lemon juice, salt and pepper.
TIP: Reserve 1 tsp sesame seeds if you like to garnish the buddha bowl later.
- Cut the pita in half and pop into the oven to warm, 1-2 mins.
- Meanwhile, halve the avocado and remove the pit then cut the avocado into chunks (while it's still in its skin).
- Use a tablespoon to scoop out the flesh into a bowl and season to taste with salt and pepper.
- Chop the tomato into 3cm chunks.
- Arrange the dips, avocado, tomato and warm pita in a bowl.
- Garnish with a sprinkling of any remaining sesame seeds.