Discover Mezze: A Culinary Journey
A vibrant and versatile selection of Mediterranean and Middle Eastern small dishes, perfect for sharing. Featuring homemade hummus, smoky baba ghanouj, fresh vegetables, and warm pita bread.
Ingredients
- 1 can (15 oz) chickpeas drained and rinsed
- 1/4 cup tahini
- 1 clove garlic minced
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons water cold
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons olive oil plus more for drizzling
- 2 medium eggplant
- 1/4 cup tahini
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic minced
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 4 pieces pita bread warmed
- 1 medium cucumber sliced
- 1 cup cherry tomatoes halved
- 1/2 cup olives mixed
Instructions
- Preheat oven to 400°F (200°C). Pierce eggplants several times with a fork. Place on a baking sheet and roast for 30-40 minutes, or until very soft and charred. Let cool.
- For Hummus: In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, cold water, cumin, and salt. Process until smooth, scraping down the sides as needed. Drizzle in 2 tablespoons of olive oil and process again until creamy. Adjust seasoning if necessary.
- For Baba Ghanouj: Once eggplants are cool enough to handle, scoop out the flesh into a bowl, discarding the skin. Mash well with a fork. Stir in tahini, lemon juice, minced garlic, and salt. Drizzle in 2 tablespoons of olive oil and mix until well combined. Adjust seasoning.
- To Assemble Platter: Arrange hummus and baba ghanouj in separate serving bowls. Drizzle with a little extra olive oil. Arrange warmed pita bread, sliced cucumber, cherry tomatoes, and mixed olives around the dips. Serve immediately.
Notes
For best flavor, prepare hummus and baba ghanouj a few hours ahead and chill. Adjust garlic and lemon juice to your preference. Serve with fresh herbs like parsley or mint, and a drizzle of extra virgin olive oil.