Dips Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse them. For silkier hummus, remove a few skins by rubbing the chickpeas between your fingers or gently pinching each one — optional but recommended.

In a food processor combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and salt. Pulse to start breaking down the chickpeas.

With the processor running, stream in the 2 tablespoons of olive oil and 2 tablespoons of cold water. Continue processing until very smooth, 1–2 minutes. If the mixture is still thick or grainy, add up to 1–2 more tablespoons of cold water, 1 tablespoon at a time, until desired consistency is reached.

Taste and adjust seasoning with additional lemon juice or salt as needed. Transfer hummus to a serving bowl, make a shallow well in the center, drizzle with the additional olive oil and sprinkle smoked paprika on top.

Char the eggplant: Preheat your oven to 220°C (425°F) and line a baking tray with foil. Prick the eggplant a few times with a fork. Place whole eggplant on the tray and roast for 35–45 minutes, turning once, until the skin is charred and the flesh is very soft. Alternatively, char over an open flame on a gas burner or grill, turning occasionally, until evenly blackened and collapsed.

Let the roasted eggplant cool until you can handle it, then split it open and scoop the flesh into a fine mesh sieve or bowl. Allow it to drain for 10 minutes to remove excess liquid (press gently with a spoon if necessary).

Transfer the drained eggplant flesh to a bowl and stir in tahini, lemon juice, minced garlic, cumin, olive oil, and salt. Mash with a fork for a rustic texture or use an immersion blender/food processor for a smoother result—blend briefly to retain some texture. Adjust lemon and salt to taste.

Spoon baba ganoush into a serving dish, drizzle with a little olive oil and sprinkle chopped parsley on top.

In a bowl combine the Greek yogurt, finely chopped mint, optional dill, lemon zest, lemon juice, minced garlic, salt, and black pepper. Stir until evenly incorporated.

Taste and adjust salt, lemon, or herbs to preference. Transfer to a serving bowl and finish with a small drizzle of olive oil and a few whole mint leaves if desired. Chill for 10–15 minutes if you prefer it cold before serving.

Arrange the three dips (hummus, baba ganoush, and mint-yogurt) in shallow bowls or on a single large platter, leaving space between each. Place the assorted crudité and sliced warm bazlama around the dips for easy dipping.

Serve immediately while bazlama is warm, or cover and refrigerate dips up to 24 hours. Bring chilled dips to room temperature for 15–20 minutes before serving for best flavor.