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Restaurants›Bistro 55 mediterranean restaurant›Three Pyramids Recipe

Three Pyramids Recipe

Name: Bistro 55 mediterranean restaurants Three Pyramids Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Egyptian
Ingredients: 0.5 cups Hummus (classic); 0.5 cups Baba Ganoush; 0.5 cups Muhammara; 1 cups Cooked chickpeas (drained); 3 tbs Tahini; 2 tbs Fresh lemon juice; 1 clove Garlic (1 large clove); 1 tbs Extra-virgin olive oil; 0.5 tsp Salt; 2 tbs Water (or aquafaba) to thin; 0.25 tsp Smoked paprika (garnish); 1 each Large eggplant; 2 tbs Tahini; 1.5 tbs Fresh lemon juice; 1 clove Garlic (cloves); 1 tbs Extra-virgin olive oil; 0.5 tsp Salt; 0.25 tsp Ground cumin; 1 tbs Fresh parsley (chopped, garnish); 1 cups Roasted red bell peppers (jarred or home-roasted, drained); 0.5 cups Walnuts (toasted); 2 tbs Breadcrumbs; 1 tbs Pomegranate molasses; 1 tbs Extra-virgin olive oil; 0.5 tsp Aleppo pepper or smoked paprika; 0.25 tsp Ground cumin; 0.5 tsp Salt; 4 each Pita bread (warm, cut into triangles); 1 tbs Extra-virgin olive oil (for drizzling)

Inspired by Bistro 55 mediterranean restaurant

Time1h

Serves2

Your choice of any of our Egyptian spreads shown above. Served with pita

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Ingredients

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Spreads (choose any three; recipe yields ~1/2 cup each)

1/2 cups Hummus (classic)

1/2 cups Baba Ganoush

1/2 cups Muhammara

Hummus components (for 1 batch ~1 1/2 cups; scale to 0.5 cup)

1 cups Cooked chickpeas (drained)

3 tbs Tahini

2 tbs Fresh lemon juice

1 clove Garlic (1 large clove)

1 tbs Extra-virgin olive oil

1/2 tsp Celtic sea salt

2 tbs Water (or aquafaba) to thin

1/4 tsp Smoked paprika (garnish)

Baba Ganoush components (for 1 batch ~1 1/2 cups; scale to 0.5 cup)

1 each Large eggplant

2 tbs Tahini

1 1/2 tbs Fresh lemon juice

1 clove Garlic (cloves)

1 tbs Extra-virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp Ground cumin

1 tbs Fresh parsley (chopped, garnish)

Muhammara components (for 1 batch ~1 1/2 cups; scale to 0.5 cup)

1 cups Roasted red bell peppers (jarred or home-roasted, drained)

1/2 cups Walnuts (toasted)

2 tbs Breadcrumbs

1 tbs Pomegranate molasses

1 tbs Extra-virgin olive oil

1/2 tsp Aleppo pepper or smoked paprika

1/4 tsp Ground cumin

1/2 tsp Celtic sea salt

To serve

4 each Pita bread (warm, cut into triangles)

1 tbs Extra-virgin olive oil (for drizzling)

Method

Overview

Plan

This recipe describes making three classic Egyptian/Mediterranean spreads — hummus, baba ganoush, and muhammara — each scaled to about 1/2 cup for serving. You can prepare all three in ~60 minutes (active ~35). Roast eggplant and red peppers first; then process each spread and plate with warm pita.

Roast vegetables (eggplant & bell pepper)

Preheat the oven to 450°F (230°C). Prick the whole eggplant a few times with a fork, place on a rimmed baking sheet, and roast 30–35 minutes, turning once, until the skin is charred and the flesh collapses. At the same time, place whole red bell pepper(s) on the same sheet or another and roast 20–25 minutes until skin is blackened. Remove peppers to a bowl and cover with plastic wrap to steam for 10 minutes; peel, remove seeds, and drain any excess liquid. When eggplant is done, let cool slightly, then split and scoop out flesh; drain in a fine mesh sieve for 10 minutes to remove excess liquid.

Make hummus

In a food processor combine the chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Process until smooth, stopping to scrape down the bowl as needed. With the processor running, add water (or aquafaba) 1 tablespoon at a time until the hummus reaches a creamy, scoopable consistency (about 1–2 TBS). Taste and adjust lemon or salt. Transfer 1/2 cup to a serving bowl, drizzle a little olive oil and sprinkle smoked paprika as garnish. Reserve remaining hummus for other servings.

Make baba ganoush

Place the drained eggplant flesh in a food processor with tahini, lemon juice, garlic, olive oil, salt, and cumin. Pulse until mostly smooth but slightly textured—do not overblend if you prefer some body. Taste and adjust lemon, salt, or cumin. Spoon 1/2 cup into a serving bowl, drizzle with olive oil and sprinkle chopped parsley.

Make muhammara

In a food processor combine the drained roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, Aleppo pepper (or smoked paprika), cumin, and salt. Process until a coarse, spreadable paste forms. If too thick, add 1 teaspoon water or olive oil to loosen. Taste and adjust sweetness/acid (a touch more pomegranate molasses if desired) and salt. Spoon 1/2 cup into a serving bowl and drizzle with olive oil.

Warm and prepare pita

Warm pita in oven at 350°F (175°C) for 5–7 minutes or wrap in foil and warm for 8–10 minutes. Cut into triangles and arrange on a platter.

Plate and serve

Arrange the three 1/2-cup 'pyramids' of hummus, baba ganoush, and muhammara on a shallow serving plate or board with the warm pita triangles. Drizzle a little olive oil over each spread and garnish hummus with smoked paprika, baba ganoush with parsley, and muhammara as desired. Serve immediately.