Tel Aviv Trio Recipe

Cook the lentils

Rinse 1 cup yellow split lentils under cold water until the runoff is clear. Combine lentils and 3 cups water in a medium saucepan and bring to a gentle boil. Reduce heat to simmer, skimming any foam, and cook 15–20 minutes until very soft and mostly falling apart. Drain any excess liquid but reserve 2–4 tablespoons of cooking liquid.

Blend hummus

In a food processor combine the cooked lentils, 1/2 cup tahini, 1/4 cup fresh lemon juice, 2 tablespoons crushed garlic, 1 teaspoon ground cumin, 2 tablespoons olive oil and 1 teaspoon kosher salt. Process until smooth, adding 1–2 tablespoons reserved cooking liquid or warm water to reach a creamy, spreadable texture. Taste and adjust salt, lemon, or garlic as needed.

Finish and garnish

Transfer hummus to a shallow serving bowl. Drizzle 1 tablespoon extra virgin olive oil over the top and sprinkle 1/4 teaspoon smoked paprika. Set aside at room temperature until serving.

Roast the eggplant

Preheat oven to 450°F (230°C). Prick the eggplant with a fork a few times and place on a baking sheet lined with foil. Roast 30–40 minutes, turning once, until the skin is charred and the flesh is very soft. Alternatively, char over an open flame or broil on high, rotating, until skin is blackened and flesh collapsed. Let cool slightly.

Scoop and drain

Split the eggplant and scoop the soft flesh into a fine-mesh strainer or colander. Let it drain 10 minutes to remove excess liquid; gently press to remove more moisture if needed. This keeps the babaganoush from being watery.

Season and blend

Place drained eggplant flesh in a bowl or food processor with 1/3 cup tahini, 2 tablespoons lemon juice, 1 tablespoon crushed garlic, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pulse or mash to a slightly chunky texture (or smooth if preferred). Stir in 2 tablespoons chopped fresh parsley.

Finish

Taste and adjust lemon, salt, or tahini. Transfer to a serving dish and drizzle with a little olive oil and a sprinkle of smoked paprika or chopped parsley.

Roast the beets

Preheat oven to 400°F (200°C). Toss 4 medium trimmed beets with 1 tablespoon olive oil, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Wrap each beet individually in foil or place in a roasting pan covered with foil. Roast 45–60 minutes until a paring knife slides in easily. Cooking time varies by beet size.

Peel and slice

When cool enough to handle, unwrap beets and rub off skins with a paper towel or peel with a paring knife. Slice into 1/4-inch rounds or wedges. Toss gently with lemon zest and the optional 1 tablespoon chopped dill or mint.

Assemble on labneh

Spread 1 cup labneh in a shallow serving dish, creating a slight well. Arrange roasted beet slices over the labneh. Drizzle a little olive oil, sprinkle a pinch of za'atar and the toasted pine nuts or chopped pistachios. Finish with a small pinch of flaky salt if desired.

Prepare rye toasts

Preheat oven to 375°F (190°C) or use a toaster. Brush rye slices lightly with 1 tablespoon olive oil on both sides and sprinkle with 1 teaspoon everything bagel seasoning if using. Toast in oven on a baking sheet 6–8 minutes, turning once, until crisp and golden at the edges. Alternatively, toast slices in a skillet.

Arrange bagel chips

Place bagel chips in a bowl or on the platter at room temperature. If chips are plain and you want extra flavor, toss briefly with a teaspoon of olive oil and a light pinch of salt.

On a large serving board or platter, place three shallow dishes or bowls spaced evenly. Spoon the yellow lentil hummus into the first, spreading slightly and making a shallow well for olive oil and paprika. Place the babaganoush in the second dish and the labneh with roasted beets in the third.

Garnish each component as indicated: hummus with extra virgin olive oil, smoked paprika and a few toasted pine nuts; babaganoush with chopped parsley and a drizzle of olive oil; beets with remaining pine nuts (or pistachios), a sprinkle of za'atar and microgreens or parsley sprigs. Arrange rye toasts and bagel chips around the bowls.

Serve at room temperature. Provide small spoons or spreaders and a few napkins. Recommend diners use toast and chips to sample all three toppings.