Trio Of Mezze Dips Recipe
Whipped Japanese Eggplant, Guacamole, Roasted Garlic Hummus, Crudite, Lavash
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Ingredients
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Mezze Dips
Method
Preparation
- 1
Whipped Japanese Eggplant
Preheat the oven to 400°F (200°C). Slice the Japanese eggplants in half lengthwise, drizzle with olive oil and sprinkle with salt. Roast cut side down on a baking sheet for 25-30 minutes until tender. Let cool, then scoop out the flesh and blend with lemon juice until smooth. Set aside.
- 2
- 3
Roasted Garlic Hummus
In a blender or food processor, combine roasted garlic (squeeze out from the skins), tahini, chickpeas, lemon juice, cumin, and paprika. Blend until smooth, adding water as needed to adjust consistency. Taste and adjust seasoning if necessary.
- 4
Prepare Crudité and Lavash
Wash and cut the mixed vegetables into sticks or bite-sized pieces. Arrange the crudités on a platter with the lavash bread cut into triangles.
- 5
Serve
Serve the whipped eggplant, guacamole, and hummus in small bowls alongside the crudités and lavash.
