INGREDIENTS
Pita, as per requirement
FOR THE HUMMUS
200 g dried chickpeas (soaked in water overnight), ¼ tsp soda bicarbonate, 1 garlic clove, 140 g tahini (sesame seed paste), 2 lemons, squeezed into juice, Olive oil, to serve
FOR THE LABNEH
2 cups plain yoghurt (with two per cent fat) or Greek yogurt, ½ cup extra-virgin olive oil, 3 tbsp fresh herbs (tarragon, parsley and chives), finely minced, ½ tsp lemon zest, finely grated, Kosher salt to taste, A pinch of freshly ground, black pepper
FOR THE BABA GANOUSH
1 large eggplant, ¼ cup tahini (sesame seeds paste), 3 garlic cloves, minced, ¼ cup fresh lemon juice, 1 pinch cumin seed powder, 1 tbsp extra virgin olive oil, 1 tbsp fresh flat-leaf parsley, chopped,¼ cup brine-cured black olives, such as kalamata Salt to taste
METHOD
FOR THE HUMMUS
• Rinse and drain the chickpeas and place them in a saucepan. Cover with cold water, then stir in the soda bicarbonate; this helps soften the chickpeas.
• Bring it to a boil over high heat, then reduce the heat to medium and simmer for 50 minutes or until tender.
• Drain the chickpeas, reserving 125 ml (1/2 cup) cooking liquid and 1 tbsp chickpeas. Cool it slightly, then process it in a food processor until smooth.
• Add garlic, tahini and lemon juice to it and season with salt. Process it again until very smooth.
• If the hummus is too thick, add the reserved cooking liquid 1 tbsp at a time, until it has reached the desired consistency.
(Note: Hummus thickens as it cools, so check the consistency just before serving.) It can be kept in an airtight container in the fridge for up to a week.
• Mix the hummus into a bowl, drizzle with olive oil and scatter with reserved chickpeas before serving.
FOR THE LABNEH
• Line a large sieve with cheesecloth; set over a medium deep bowl. Place the yogurt in the sieve.
• Gather the edges of cheesecloth to cover the yogurt.
• Place it in the refrigerator and let it drain for 2-3 days.
• Gently squeeze out any excess liquid; discard the liquid in the bowl (the residue yogurt will be very thick and resemble soft goat cheese). Roll it into ¾ inch balls. Place them in an 8-ounce glass jar.
• Whisk oil, fresh herbs and lemon zest in a small bowl to combine.
• Season it with salt and pepper and pour it over the yogurt in the jar.
• Cover the jar; place it in refrigerator and let it marinate for at least 8 hours and upto two weeks.
FOR THE BABA GANOUSH
• Prepare a medium-hot fire in a charcoal grill.
• Pre-heat the oven to 375°F.
• Prick the eggplant with a fork in several places and place it on the grill rack 4-5 inches from the fire.
• Grill for 10-15 minutes, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft.
• Transfer the eggplant to a baking sheet and bake until very soft, around 15-20 minutes.
• Remove from the oven, let it cool, then peel it off and discard the skin.
• Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste.
• Add the tahini, garlic, lemon juice and the cumin seed powder and mix well.
• Season it with salt, then taste and add more tahini and/or lemon juice, if needed.
• Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle olive oil over the top and sprinkle with chopped parsley.
• Place the olives around the sides.
• Serve at room temperature.
HOW TO SERVE
Take a serving tray and serve the pita warm, along with the hummus, labneh and baba ganoush.
