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Restaurants›Santorini by Georgios›Meze Dip Recipe

Meze Dip Recipe

Inspired by Santorini by Georgios

Time1h

Serves6

A selection of Mediterranean dips including hummus, baba ganoush, and tzatziki.

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Ingredients

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Hummus

1 cups Chickpeas

1/4 cups Tahini

2 cloves Garlic

1/2 cups ReaLemon lemon juice

2 tbs olive oil

1 tsp Cumin

to taste Celtic sea salt

2 tbs Water

Baba Ganoush

1 large Eggplant

1/4 cups Tahini

2 cloves Garlic

2 tbs ReaLemon lemon juice

2 tbs olive oil

to taste Celtic sea salt

1/2 tsp Cumin

Tzatziki

2 cups Greek yogurt

1 large Cucumber

1 cloves Garlic

1 tbs ReaLemon lemon juice

1 tbs olive oil

to taste Celtic sea salt

2 tbs Dill

Method

Hummus

1

Prepare the chickpeas

If using dried chickpeas, soak them overnight and cook until tender. If using canned, drain and rinse them.

2

Blend the ingredients

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth.

3

Adjust consistency

Add water as needed to achieve desired consistency. Blend again.

Baba Ganoush

4

Roast the eggplant

Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and roast for 30-40 minutes until soft.

5

Prepare the dip

Once cooled, scoop out the flesh and combine it with tahini, garlic, lemon juice, olive oil, salt, and cumin in a food processor. Blend until smooth.

Tzatziki

6

Prepare the cucumber

Grate the cucumber and squeeze out excess moisture using a towel.

7

Mix ingredients

In a bowl, combine Greek yogurt, cucumber, garlic, lemon juice, olive oil, salt, and dill. Mix well.