Maza For Four Recipe

Prepare chickpeas

If using canned chickpeas, drain and reserve 2 tablespoons of the liquid. Optionally, remove skins by gently rubbing between your fingers for a silkier hummus (about 1–2 minutes).

Blend

In a food processor combine drained chickpeas, tahini, lemon juice (0.25 cup), garlic cloves, cumin and kosher salt. Pulse to combine, then run continuously while drizzling in 2 tablespoons extra-virgin olive oil and 2 tablespoons cold water until smooth and creamy. If too thick, add reserved chickpea liquid or additional water, 1 tablespoon at a time, until desired texture is reached.

Adjust & Serve

Taste and adjust salt, lemon or garlic as needed. Transfer to a shallow serving bowl, make a small well in the center, drizzle with 1 tablespoon olive oil and sprinkle paprika over the top. Keep covered at room temperature up to 2 hours or refrigerate for up to 2 days.

Roast eggplants

Preheat oven to 450°F (230°C). Prick eggplants with a fork in several places. Place on a baking sheet and roast until skin is charred and flesh is very soft, about 30–40 minutes, turning once halfway through. Alternatively, char over an open flame or broil on high to blister skin (about 10–15 minutes), then finish in oven until very soft.

Cool & Drain

Remove eggplants and place in a bowl covered with plastic wrap for 10 minutes to steam—this loosens the skin. Peel away the charred skin and scoop out the flesh into a fine-mesh sieve or colander set over a bowl for 10–15 minutes to drain excess liquid; pressing lightly helps remove bitterness.

Combine

Transfer drained eggplant flesh to a food processor. Add tahini (0.25 cup), lemon juice (2 tablespoons), garlic clove, olive oil and kosher salt. Pulse until mostly smooth but slightly textured. Taste and adjust salt or lemon. Transfer to a serving dish, drizzle with a little olive oil and sprinkle smoked paprika or sumac and toasted pine nuts on top.

Prepare cucumber

Peel and grate the cucumber. Place grated cucumber in a clean kitchen towel or fine sieve and squeeze/press to remove as much liquid as possible (this prevents watery tzatziki).

Mix

In a bowl combine Greek yogurt, drained grated cucumber, lemon juice (1 tablespoon), minced garlic, chopped dill, olive oil (1 teaspoon), kosher salt and black pepper. Stir until smooth and chilled. Taste and adjust lemon, salt or dill.

Chill

Cover and refrigerate for at least 20 minutes to let flavors meld. Serve cold, garnished with a little extra dill or a drizzle of olive oil.

Heat pita

Preheat oven to 350°F (175°C). Lightly brush pita rounds with 1 tablespoon olive oil and wrap in foil. Warm in the oven for 8–10 minutes, or until heated through. Alternatively, warm pita directly over a gas flame for 10–20 seconds per side until slightly charred and pliable.

Toast pine nuts

In a small dry skillet over medium heat, toast 2 tablespoons pine nuts, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch carefully to avoid burning.

Plate the sampler

Arrange hummus, baba ghanoush and tzatziki in shallow bowls or on a shared platter. Sprinkle toasted pine nuts and chopped parsley over the dips as indicated, add lemon wedges and a small bowl of extra olive oil for dipping. Serve warm pita on the side.