Mezze Dip Trio Recipe

1. Prep chickpeas

If desired, peel skins from the canned chickpeas for an ultra-smooth hummus: pinch each chickpea between thumb and forefinger and pop out the skin. This takes about 5–8 minutes but yields creamier texture.

2. In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and salt. Process for 30 seconds until coarse.

3. With processor running, stream in olive oil and warm water until the mixture becomes very smooth and creamy, about 45–60 seconds. Scrape down sides as needed and continue to process to desired consistency; add another tablespoon water if too thick.

4. Taste and adjust seasoning with more salt, lemon or cumin. Transfer to a serving bowl, make a shallow well in the center, drizzle 1 Tbsp olive oil and sprinkle smoked paprika over the top.

5. Roast the eggplant: preheat broiler (or oven to 450°F/230°C). Prick the eggplant a few times with a fork to release steam. Place whole eggplant on a foil-lined baking sheet and broil, turning every 6–8 minutes, until skin is charred and flesh is very soft, about 20–30 minutes total. If using oven, roast cut-side down until collapsed, about 35–40 minutes.

6. Remove eggplant from heat and let cool until comfortable to handle. Peel away charred skin and scoop out flesh into a sieve. Let drain 5–10 minutes to remove excess liquid (this prevents a watery dip).

7. In a food processor combine drained eggplant flesh, tahini, lemon juice, garlic, 1 Tbsp olive oil, smoked paprika, cumin and salt. Pulse until just combined and slightly chunky, or process longer for a smoother texture. Taste and adjust seasoning.

8. Transfer to a serving bowl, drizzle a little olive oil and sprinkle chopped parsley.

9. If using fresh peppers: char 2 large red bell peppers over a gas flame or under the broiler until skin is blackened, then place in a bowl covered with plastic to steam 10 minutes; peel, remove seeds and chop roughly. If using jarred, drain well and pat dry.

10. Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–5 minutes. Cool slightly.

11. In a food processor combine roasted peppers, toasted walnuts, lemon juice, olive oil, pomegranate molasses, smoked paprika, cumin, red pepper flakes and salt. Pulse until a coarse paste forms; scrape down sides and process again to reach a thick, spreadable consistency (you may add 1–2 tsp water or more olive oil if too thick).

12. Taste and adjust for sweetness (add a touch more pomegranate molasses or a pinch of sugar) or heat. Transfer to a bowl and, if desired, sprinkle toasted pine nuts on top.

13. Arrange the three dips in shallow bowls or a single large platter with wells for each. Drizzle remaining olive oil over dips where indicated, sprinkle additional parsley and toasted pine nuts over muhammara or baba ghanoush as desired.

14. Serve immediately with warm pita, sliced cucumber, carrot sticks and other crudités. Dips will keep covered in the refrigerator for up to 3–4 days; bring to room temperature before serving.