Baking | Wholemeal Crackers with Baba Ghanouj & Muhammara … dips of delight!

“If it came from a plant, eat it; if it was made in a plant, don’t. ”
Michael Pollan

Wholemeal Crackers with Baba Ghanouj & MuhammaraWholemeal Crackers with Baba Ghanouj & Muhammara … certainly music to the ears and fun to make. The dips were finger licking good. The crackers turned out crisper than expected, a crackling good bite to them and quite low on fat. I was thinking nachos but though far from them, the crackers paired quite nicely with the dips!

Wholemeal Crackers with Baba Ghanoush & Muhammara 3I was fortunate to win Ritu Dalmia’s new cookbook “Diva Green: A Vegetarian Cookbook” from a giveaway @ Health Food Desi Videshi! Fortunate because the first winner failed to respond, and I was the ‘happily giddy’ or ‘giddily happy’ second in line. Sometimes it’s good to be second! The book’s a winner!

Wholemeal Crackers with Baba Ghanoush & Muhammara I LOVE everything about it, not least that it is a vegetarian cookbook. Ritu Dalmia has penned a beautiful culinary journey here. The recipes, the narrative, the connect, the eye catching photography by Anshika Varma, the variety and the innovation all grab your attention.

Wholemeal Crackers with Baba Ghanoush & Muhammara The book followed me everywhere for the first 3 days. Never tired of reading and rereading the food emotional connects. I wanted to try almost everything from it. Vegetarian cookbooks are never easy. This one is a labour of love with a light, breezy feel to it. Ritu Dalmia’s enthusiasm and energy are quite infectious.

Wholemeal Crackers with Baba Ghanoush & Muhammara Since I’m on an ‘eggplant’ discovery these days, got an eggplant roasting early in the morning. That Jordanian Baba Ghanouj was calling my name. I stuck some garlic cloves into the eggplant before roasting it. Learnt that from my mother in this delicious ‘Baingan ka Bharta‘ that she makes. I kept my fingers crossed that the kids would dig into the dip.

bell peppersAlongside I had bell peppers roasting in the Air Fryer. It roasts them beautifully! They were headed for another dip, the Muhammara. That was inspired by a yummy bowl we had at a friends place recently. Reminded me of a batch I had made ages ago. Wonder why it took me so long to make some again? Muhammara is absolutely delicious!

Wholemeal Crackers with Baba Ghanoush & Muhammara Soon I had bowls of Baba Ghanouj & Muhammara on either side. Time for crackers and I randomly threw in anything wholemeal. Wasn’t too sure the kids would like them as they were on the slightly harder side than the ones I normally make.Wholemeal Crackers with Baba Ghanoush & Muhammara Into the house and straight into the kitchen, the ‘famished as usual daughter‘ announced she liked the ‘green one‘ a lot. From someone who won’t touch eggplant with a bargepole that was tall praise indeed! She didn’t need to know what went into it, at least not for now!

MuhammaraThe son loved the Muhammara as expected as I added a dash of smoked sweet paprika. He LOVES the flavour. He enjoyed the Baba Ghanouj as well. Both of them loved the crackers too, and asked for seconds. That was a sweet surprise.

crackersYou could always make some of these – Olive Oil Crackers {my favourite}, Rye Cheddar Cracker & Pizza Dough Crisps, Seedy Crackers, Garlic & Herb Wholewheat Crackers

[print_this]Recipe: Baba Ghanoush

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Summary: Healthy, earthy and smoky, this version of a Jordanian Baba Ghanouj is worth making often. Adapted minimally from Diva Green by Ritu Dalmia.

Prep Time: 15 minutes Total Time: 20 minutes Ingredients:

  • 1 medium round eggplant
  • 5-6 cloves garlic
  • 1-2 green chilies, finely chopped
  • 1 small tomato, finely chopped
  • 1/2 tsp minced garlic
  • 1 tbsp chopped walnuts
  • small bunch fresh mint, leaves whole
  • small bunch fresh coriander, finely chopped
  • 20ml extra virgin olive oil
  • Salt to season
  • Juice of 1 lime
  • 1 tbsp pomegranate molasses


  1. Make 5-6 slits around the eggplant and push the garlic cloves into it. Roast the eggplant over an open flame until charred and soft.
  2. Leave covered ina bowl until warm enough to handle, and gently remove the charred skin. Chop the flesh to a rough puree.
  3. Place in a large bowl and stir in the remainign ingredients.
  4. Adjust seasoning as required. Leave for about 30 minutes for the flavours to mature.
  5. Serve with crackers, flatbread, warm bread etc.

Recipe: Muhammara

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Summary: A rustic deep earthy red, the Muhammara is beautifully flavoured. The roasted bell peppers, walnuts and pom molasses make for a great pairing. Recipe adapted minimally from Epicurious.  

Prep Time: 5 minutes Total Time: 10 minutes Ingredients:

  • 2 roasted red peppers, peeled
  • 2 slices fresh brown bread
  • 25g walnuts, toasted lightly and chopped fine
  • 2 to 4 garlic cloves, minced
  • Juice of 1/2 lime {adjust to taste}
  • 2 teaspoons pomegranate molasses*
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried hot red pepper flakes
  • 30ml extra-virgin olive oil {reserve 1 tsp}
  • 1/4 tsp smoked sweet paprika


  1. Place the bread in bowl of food processor and process until you can fine breadcrumbs.
  2. Add all remaining ingredients except olive oil and blend to a smooth puree.
  3. With the motor running on slow,  pour in the olive oil to blend. Taste and adjust seasoning.
  4. Top with a tsp of olive oil into which 1/4 tsp of sweet smoked paprika has been stirred into.

Recipe: Cornmeal & Wholewheat Crackers your picture

Summary: Crisp, healthy and low fat, these are ideal crackers to be served with dip. Make ahead and store in an airtight box. Play with the flavours as you like.

Prep Time: 5 minutes Total Time: 30 minutes Ingredients:

  • 100g wholewheat flour {aata}
  • 200g cornmeal {makki ki aata}
  • 25g clarified butter
  • 1 tsp roasted red chili flakes
  • 2 tsp dried Italian herbs
  • 1 tsp salt
  • Water as required


  1. In the bowl of food processor, place all ingredients except water. Blend to mix. Add just enough water to make a firm dough. Knead until smooth and wrap in cling wrap. Rest for 30 minutes.
  2. Preheat the oven to 170C.
  3. Divide dough into 4 and roll out as thin as possible between 2 sheets of parchment paper.
  4. Transfer to cookie sheet and bake for about 25 minutes until lightly coloured and firm to touch and crisp. {I use the lower element only}. Be careful the top doesn’t get over browned/burnt.
  5. Cool completely on baking rack, then break into shards. 


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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  • 2 years ago

    So many flavors and such outstanding colors. This post feels like good times with loved ones :-)
    sangeeta khanna´s last blog post with sprouts…My Profile

  • I love both these dips. Your muhammara looks a lot smoother and lot less dry than the version I’ve had. I could easily make a meal out of this! Those photos are gorgeous as always.
    Archana @ Feedingthefoodie´s last blog post ..Mango SalsaMy Profile

  • Swapna
    2 years ago

    Hi Deeba
    Love the Dips..
    Any substitute for the pomegranate molasses?

  • 2 years ago

    The muhammara sounds so good, love the flavors. Homemade baked crackers would make the perfect snack!

  • 2 years ago

    Fabulous dips! I love baba ganoush, but I still have to try muhammara. Perfect when served with those wonderful crackers.



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