Casa Neos Mezze Recipe
Hummus | Baba Ghanoush | Muhammara, Add Crudités
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Ingredients
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Hummus
Baba Ghanoush
Muhammara
Crudités
Method
Hummus
- 1
Prepare the ingredients
Drain and rinse the canned chickpeas. If desired, peel the garlic clove.
- 2
Blend the ingredients
In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, ground cumin, salt, and water. Blend until smooth.
- 3
Adjust the consistency
If the hummus is too thick, add more water, one tablespoon at a time, until the desired consistency is reached.
- 4
Serve
Transfer the hummus to a serving bowl and drizzle with olive oil on top.
Baba Ghanoush
- 5
Roast the eggplant
Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for 30-40 minutes, until the skin is charred and the flesh is soft.
- 6
Cool and scoop
Remove the eggplant from the oven and let it cool. Once cool, cut it in half and scoop out the flesh.
- 7
- 8
Serve
Transfer the baba ghanoush to a serving dish and drizzle with olive oil.
Muhammara
- 9
Prepare the walnuts
In a dry skillet, toast the walnuts over medium heat until fragrant, about 5 minutes. Let them cool.
- 10
Blend the ingredients
In a food processor, combine roasted red peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, olive oil, and salt. Blend until smooth and creamy.
- 11
Serve
Transfer the muhammara to a serving bowl and drizzle with olive oil.
Crudités
- 12
Prepare the vegetables
Wash and cut the carrots, cucumbers, bell peppers, and celery into sticks or strips.
- 13
Arrange on a platter
Place the prepared vegetables on a serving platter alongside the dips.
