Mixed Cold Appetizers Recipe
Hummus, haydari, antip eggplant salad and babaganoush.
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Ingredients
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Hummus
Haydari
Antip Eggplant Salad
Babaganoush
Method
Hummus
- 1
Prepare Chickpeas
If using dried chickpeas, soak them overnight and cook until tender. If using canned, drain and rinse them.
- 2
- 3
Serve
Transfer to a serving bowl, drizzle with olive oil, and sprinkle paprika on top.
Haydari
- 4
- 5
- 6
Chill and Serve
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Antip Eggplant Salad
- 7
Roast Eggplants
Preheat the oven to 400°F (200°C). Pierce the eggplants with a fork and roast for 30-40 minutes until soft.
- 8
Chop Ingredients
Once eggplants are cool, scoop out the flesh and chop it. In a bowl, combine chopped eggplant, diced tomatoes, red bell pepper, onion, olive oil, lemon juice, salt, black pepper, and parsley.
- 9
Mix and Serve
Mix until well combined and serve at room temperature or chilled.
Babaganoush
- 10
Prepare Eggplants
Preheat the oven to 400°F (200°C). Pierce the eggplants with a fork and roast for 30-40 minutes until soft.
- 11
Blend Ingredients
Once the eggplants are cool, scoop out the flesh and combine it in a food processor with tahini, lemon juice, minced garlic, olive oil, salt, cumin, and smoked paprika. Blend until smooth.
- 12
Serve
Transfer to a serving bowl, drizzle with olive oil, and garnish with smoked paprika before serving.
