Hummus, Tzatziki, Tirosalata, Or Baba Ganouj Recipe

Prepare chickpeas

Place the drained and rinsed chickpeas in a food processor. Reserve 2–3 whole chickpeas for garnish if desired.

Add the tahini, lemon juice, chopped garlic, olive oil, cold water, cumin and kosher salt to the food processor with the chickpeas.

Blend on high until the mixture is very smooth, stopping to scrape down the sides as needed (about 1–2 minutes). If hummus is too thick, add 1 tablespoon of cold water at a time until you reach desired silky consistency.

Taste and adjust seasoning with more salt, lemon juice or cumin as desired.

Transfer to a serving bowl, use the back of a spoon to create a small well, drizzle the finish olive oil over the top, sprinkle with paprika and chopped parsley and place reserved chickpeas if used.

Prepare the cucumber: grate the peeled and seeded cucumber and place the grated cucumber in a fine sieve or clean kitchen towel. Sprinkle lightly with a pinch of salt and squeeze or press to remove as much liquid as possible (about 1–2 minutes).

In a medium bowl combine the Greek yogurt, drained grated cucumber, lemon juice, minced garlic, chopped dill, olive oil, kosher salt and black pepper.

Stir until smooth and well combined. Taste and adjust with more salt, lemon or dill if desired.

Cover and chill at least 30 minutes to let flavors meld (can be made up to 24 hours ahead). Before serving, stir and drizzle a little extra olive oil and garnish with a sprig of dill if desired.

In a food processor or blender add the crumbled feta, Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano and black pepper.

Pulse until the mixture is mostly smooth but still has a little texture (about 20–30 seconds). If too thick, add 1 teaspoon of water or olive oil and pulse again.

Taste and adjust seasoning. Transfer to a small serving bowl, drizzle with the finishing olive oil and sprinkle fresh oregano or parsley on top.

Char the eggplant: Preheat the oven to 450°F (230°C) or prepare a gas burner. Prick the eggplant a few times with a fork. Roast on a sheet pan in the hot oven or hold over a gas flame, turning occasionally, until the skin is blackened and the flesh is very soft (25–35 minutes in the oven; less over flame).

When the eggplant is soft, transfer it to a bowl and cover with plastic wrap or place in a sealed container for 10 minutes to steam — this makes peeling easier and reduces bitterness.

Peel away and discard the charred skin. Place the flesh in a fine sieve and let excess liquid drain for a few minutes, then transfer to a bowl or food processor.

Add the tahini, lemon juice, minced garlic, olive oil, smoked paprika (or cumin) and kosher salt to the eggplant. Mash with a fork for a rustic texture or process briefly for a smoother consistency. Adjust seasoning to taste.

Transfer to a serving bowl, drizzle with a little extra olive oil and garnish with chopped parsley and a pinch more smoked paprika if desired.