Hummus and baba ganoush are two of of the healthiest and most versatile foods around. Bursting with flavor and lots of protein, fiber, iron, and Vitamin C, these traditional Middle Eastern spreads can be slathered on a pita and topped with veggies for a filling sandwich or served as a main dip with a variety of condiments. Add a fresh cucumber, tomato and olive salad to the table and you have a perfect Middle Eastern party platter.
Prepare these three recipes at least three hours before they are to be served. Then put them on a table with warm flat bread, fresh whole leaves of basil, cubes of feta cheese, softened butter, crisp slices of radish and whole walnuts and let your guests enjoy making their own delicious combinations.
Middle Eastern Hummus Recipe
Ingredients:
- 1 (16 ounce can) chickpeas, drained
- 5 cloves garlic
- 3/4 teaspoon salt
- 4 tablespoons olive oil, divided
- juice of 3 lemons
- 3 tablespoons tahini (sesame see paste), well mixed
- sumac
Directions:
- Pulse chickpeas, garlic and salt in a food processor.
- Add 3 tablespoons olive oil, lemon juice and tahini and pulse until smooth.
- Taste and adjust flavorings.
- Adjust consistency - if too thick, add more oil or lemon juice a few drops at a time.
- Spread on plate. Top with additional tablespoon of olive oil and a sprinkle of sumac.
Middle Eastern Baba Ganoush Recipe
Ingredients:
- 1 eggplant, slightly more than 1 pound
- 5 cloves garlic
- juice of 2 lemons
- 3 tablespoons tahini (sesame seed paste), well mixed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- sumac
Directions:
- Preheat oven to 400 degrees. Pierce eggplant several times with a knife. Place in shallow baking dish and roast 45 minutes.
- Let eggplant cool at room temperature for 10 minutes and then in refrigerator for 20 more minutes.
- Puree garlic and lemon juice in a food processor or blender. Add tahini and blend.
- Cut the stem top off the eggplant and peel it, dropping the flesh into the blender along with any juices collected from the roasting pan.
- Add salt, pepper and 1 tablespoon of olive oil and puree.
- Taste and add more salt or pepper to taste.
- Spread on plate. Drizzle with additional tablespoon of olive oil and a sprinkle of sumac.
Middle Eastern Cucumber and Tomato Salad Recipe
Ingredients:
- 4 large cucumbers, peeled and cut into chunks
- 4 large tomatoes, cut into chunks
- 1 large red onion, sliced or cut into chunks
- 1/2 cup feta cheese, cubed
- 1 cup kalamata olives, pitted
- 3 tablespoons fresh lemon juice
- 1/4 cup red wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- sumac or paprika
Directions:
- In a large bowl, mix together the lemon juice, red wine vinegar, olive oil, cumin and black pepper. Taste the dressing - it should be tart.
- Add the cucumber, tomato, red onion, feta cheese, kalamata olives and mint leaves to the dressing and mix well.
- Let the salad stand at room temperature for 3 hours. Sprinkle with sumac or paprika before serving.
This salad will keep well in the refrigerator for two weeks.
Janice Fahy - Janice Fahy is a freelance writer who is comfortable researching and writing on just about any topic under the sun.
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