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Add tahini.
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The great rift in matters baba ganoush seems to be over adding tahini: Seal and Ottolenghi leave it out, and Lebovitz adds a very generous 130g ladleful, which may help to explain why his silky smooth baba ganoush tastes so much like hummus.
Add the tahini and salt to taste, and blend well.
Add the tahini and process until the hummus is smooth.
Add the tahini and stir until combined, then gradually whisk in the cooled chocolate.
Add tarator (tahini mixed with lemon juice and water) and let bubble for a few minutes.
Add the tahini, garlic, lemon juice and mix well with a fork.
Whisk to incorporate; once the butter has melted, add the tahini and flaky sea salt.
Add the tahini and butter and whiz it into a smooth paste to the consistency of whipped cream.
Add the tahini and salt to taste and mix well, then stir in the lemon juice and crushed garlic.
Grind the nuts finely in a food processor, then add the tahini, chilli and sugar, and mix until combined.
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