Recipe: Baba Dip

Foodsmiths Recipe by Marilyn


Baba Dip is versatile... you can make it into three different meals! Eat as a dip with warm, oiled pita wedges, then use the leftovers mixed with Panko or bread crumbs, grated parmesan and an egg, mix well, and shape into Baba Burgers or Baba Balls (great with pasta sauce) to make a lip smacking vegetarian meal!

You will need...

1/2 cup Foodsmiths bulk olive oil
2 tbsp Highland Honey
3 tbsp Foodsmiths bulk balsamic vinegar
2 tsp salt
1/2 tsp black pepper
1 tsp bulk or RootAlive garam masala
1 tsp cinnamon
1/2 tsp cayenne pepper
1 large sweet onion
1 large red bell pepper
1 bag baby carrots or 3 large carrots peeled and chopped
4 large portobello mushrooms, trim off tough end of stem and discard
1 large tomato
1/2 cup Italian parsley

Put it together...

In a large bowl stir together olive oil, honey, vinegar, salt, pepper, garam masala, cinnamon, and cayenne pepper. Set bowl aside. Wash and dry produce and cut into equal size pieces. Drop vegetable pieces in bowl of marinade as you cut them. After all produce is cut and dropped into bowl, toss  to cover with marinade. Set aside so all the flavours can mingle and hang out for approximately one hour. Spread produce onto a large baking sheet lightly drizzled with more  olive oil. Bake in a 350 degree oven for one hour or until all of the veggies are soft and nicely browned. Process in a food processor until desired texture is reached. Serve warm or cold.