Lemon Hummus and Baba ghanoush

Fresh, hearty and wholesome are the three words that comes to my mind when I think of Mediterranean cuisine. Be it the region’s meal in a bowl vegetable or fish soups, juicy Kebabs, fried falafel, craggy pieces of toasted Bruschetta with yummy toppings, Batata Bravas, wedges of tortilla, or any combination of fish, vegetables, nuts, seeds, meat, fruit, yoghurt and oils, Mediterranean food is just brilliant.

Equally tasty are their spread of small tasty dishes served as a starter while waiting for the rest of the meal. No matter how simple or elaborate, these tasty appetisers always hit the spot.

I am going to share the recipes of two of the many popular Mezze dishes that you can whip up in no time at home, for your quick and light dinner. One is the lusciously creamy “Hummus” that would beg you to be scooped up on to your warmed pitta breads (please don’t bother making pitta!!) and the second dish is Baba Ganoush, a healthier option to Hummus. Baba Ghanoush is made of roasted aubergines combined with tahini, lemon and spices.

Lemon Hummus

Ingredients:

Chickpeas - 2 Cans
Tahini - 1 tbsp
Olive oil - 5 tbsp
Greek Yoghurt - 3 tbsp
Garlic - 1 Clove, peeled
Cumin powder - 1 tsp
Lemon - 2 (Zest and juice)
Salt and pepper to season
Paprika or red chilli powder to sprinkle on top (Optional)

Method

Blend all the ingredients (except paprika) with two table spoons of hot water in a blender or food processor until smooth. Check the seasoning and transfer the Hummus to a shallow serving bowl and drizzle olive oil on top with a sprinkling of paprika or red chilli powder.

Baba Ghanoush

Ingredients:

Eggplants / Aubergines - 3 medium sized
Garlic - 2 cloves
Tahini - 2 tbsp
Olive oil - 2 tbsp
Red chilli powder - 1/2 tsp (Optional)
Cumin Powder - 1 tsp
Lemon - 1 (juice)
Salt and pepper to season
Paprika or red chilli powder to sprinkle on top (Optional)

Method

Pre heat the oven to 200 degrees celsius.
Halve the Aubergines lengthwise and place it on a baking tray, flesh side top. Drizzle some olive on the aubergines. Put in the oven and bake roast for 45-50 minutes.
Take the roasted aubergines out of the oven and allow them to cool.
Scoop out the flesh from the skins and put them in the blender/food processor, along with above mentioned ingredients except paprika.
Blend everything together until smooth. Check the seasoning and transfer the Baba Ghanoush to a shallow serving bowl and drizzle olive oil on top with a sprinkling of paprika or red chilli powder.

Warm the store bought Pitta breads or flatbreads, dip and enjoy.

Comments

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