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.
Ingredients
1 unit(s)
Aubergine
1 pack(s)
Chickpeas
1 unit(s)
Tomato
1 sachet(s)
Harissa Paste
75 grams
Yoghurt
(Contains Milk)
½ unit(s)
Cucumber
2 unit(s)
Pita Bread
(Contains Wheat)
1 unit(s)
Lemon
1 unit(s)
Avocado
2 unit(s)
Garlic
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
- 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.
