CLASSIC ARABIC COLD MEZZE PLATTER

CLASSIC ARABIC COLD MEZZE  PLATTER:  MIDDLE EAST  (serves  8 )

INGREDIENTS:

For the hummus
250 g canned chickpeas, rinsed and drained
200 g sesame paste ( tahini )
100ml olive oil
15 g salt
20 g biocarbonate of soda

Combine all of the ingredients except the water in a blender or food processor. Reserve the water- you'll need to add it gradually to get a consistency you desire in the hummus. Pulse or blend well the hummus ingredients  for several minutes until they've become a thick but fluffy paste. one tablespoon at a time, add the water to the hummus.
Blend or process thoroughly after each addition until you've added enough water to achieve the consistency you want.

For the labneh with mint

500 g labneh
20 g garlic
15 g dried mint
100 ml olive oil
50 g walnuts
50 g cucumber, sliced

Mix labneh with garlic and dried mint. Garnish with cucumber, walnuts and olive oil.

For the mouhammara

200 g red chilli paste
250 g walnut, halves
100 g pine nuts
200 g white bread crumbs
150 ml olive oil
25 g French mustard

Blend all the ingredients together to make a smooth paste. Season to taste.

For the mouttabel
300 g grilled eggplant
150 g sesame paste ( tahini )
50 g lemon juice
5 g garlic, chopped
25 g red pomegranate seeds
15 g salt
mint leaves to garnish
25 ml olive oil

Roast the eggplant over an open flame until soft, allow to cool, then peel and leave to drain. Blend the eggplant pulp with the sesame paste, lemon, garlic and salt. Garnish it with pomegranate seeds, fresh mint  and olive oil.

For the babaganoush

500 g roasted eggplants ( cooked, cleaned and peeled )
100 g white onion, finely diced
25 g red capsicum ( optional )
25 g parsley, finely chopped
100 g tomato, finely chopped
10 g mint leaves
50 ml lemon juice
25 ml pomegranate syrup
Salt
25 g red omegranate seeds
50 ml olive oil

Roast the eggplant over an open flame until soft,allow to cool then peel and drain well. Chop the eggplant to a coarse pulp and mix with the onion, capsicum, parsley, tomato, mint leaves, lemon juice, pomegranate seeds and syrup. Garnish the mixture with pomegranate seeds and olive oil.

TIPS - The traditional method of serving  these dips is alongside pitta wedges as an appetizer. Hummus, the Arabic word for 'chickpeas', is a smooth paste that's a popular fooditem in many Middle Eastern countries. It can be served with fresh vegetables or meats, or even as a side dish to a main meal.