Dip Sampler Recipe

Rinse and drain the canned chickpeas. For very smooth hummus, remove the skins by pinching each chickpea between fingers; this is optional but improves texture.

In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and kosher salt. Pulse to combine, then run the processor while slowly streaming in 2 tbs olive oil and 2 tbs cold water until the mixture is very smooth and creamy. Scrape down the sides as needed.

Taste and adjust seasoning: add more lemon, salt, or water to reach desired consistency. Transfer to a serving bowl, make a shallow well in the center, drizzle 1 tbs olive oil and sprinkle paprika on top.

Roast the eggplant

Preheat oven to 425°F (220°C). Prick the eggplant a few times with a fork, place on a baking sheet, and roast until the skin is charred and the flesh is very soft, about 35–45 minutes depending on size. Alternatively, char over a gas flame or grill, turning until evenly blackened and soft.

Remove the eggplant from the oven and let cool until you can handle it. Cut open and scoop the flesh into a colander or sieve and let drain for 10 minutes to remove excess liquid; press gently to release more moisture.

Transfer the drained eggplant flesh to a bowl or food processor. Add tahini, lemon juice, garlic, 2 tbs olive oil, smoked paprika, and salt. Pulse or mash with a fork until a creamy, slightly chunky texture is achieved. Taste and adjust lemon, salt, or olive oil. Transfer to a serving bowl and garnish with chopped parsley if using.

Strain the yogurt

Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean kitchen towel and set over a bowl. Stir the yogurt with 1/2 tsp salt, then spoon it into the lined sieve. Fold the cloth over the yogurt, cover, and refrigerate to drain for at least 6 hours or up to 24 hours for thicker labneh.

When the yogurt has drained to a thick, spreadable consistency, transfer the labneh to a serving dish. Drizzle 1 tbs olive oil over the top and sprinkle with za'atar or sumac if using.

Warm the pita: wrap pita in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or heat briefly in a skillet until pliable and lightly toasted.

Arrange the hummus, baba ghannouj, and labneh in three small bowls or on a single platter. Drizzle additional olive oil over the dips if desired, sprinkle garnishes (paprika, parsley, za'atar) and serve with warm pita alongside.