Recipe Intro From feedfeed
Photo by @rachelgurjar
I'm certainly no expert on Middle Eastern cuisine; but one thing I am certain of is I can’t get enough of it. The bright, acidic and spice forward flavors filled with varying textures and colors are often just what I’m craving. Plus, I have a penchant for over ordering whenever I go out to eat (Must Try All The Things) so Mezze style eating was pretty much tailor-made for me. You get to try a little of everything; but clearing all the plates is a truly attainable goal (and one that I strive for at all times in life).
Now just looking at this recipe may have you running for the nearest Middle Eastern joint in your ‘hood, but fear not! It’s actually much easier than it looks. The keys for success here? MEP (mise en place) all of your ingredients in advance so you can quickly whiz up the different layers in the food processor; all you’ll need is a quick rinse between each batch of flavorful dip.
From Game Day to Viewing Parties to Galentine’s Celebrations; this hearty dip has all all your snacking needs covered! Don’t like your foods touching? Serve each component in separate bowls for the mezze board of your dreams! Not expecting a crowd? Just pick one or two of your favorite layers and whip that up as a stand alone dip. Serve it with easy Homemade Za’atar Pita Chips and you’ll never go back to store bought.
Prep time 60 minutes
Cook time 60 minutes
Yield: Serves or Makes 8-10
To make the Baba Ghanoush, preheat the oven to 450˚F and line a rimmed baking sheet with foil. Place eggplant and garlic on the prepared sheet pan and drizzle all over with 1 tablespoon of the olive oil and season the eggplant with a touch of smoked paprika and salt and pepper to taste. Wrap the head of garlic tightly in tin foil and place it back on the sheet pan. Turn the eggplants cut side down and place the pan in the oven to roast for about 50 minutes, or until the eggplant is very soft and charred in some places.
Remove the pan from the oven and let cool for about 5 minutes. When cool enough to handle scrape the eggplant flesh into a fine mesh strainer and let drain for about 5 minutes; discard the skin. Once the eggplant flesh has drained, add it to the bowl of a food processor followed by 3 cloves of roasted garlic (reserve leftover garlic for the other layers of the dip), remaining olive oil and smoked paprika, lemon juice and zest, tahini, parsley and a generous pinch of salt and pepper.
Process the mixture using the ‘pulse’ function until you have a coarsely chopped texture; about 8-10 pulses. Refrigerate while you make the remaining layers.
To make the Muhammara, add all of the ingredients to the bowl of a clean food processor. Process until mostly smooth, about 30 seconds. Refrigerate while you make the remaining layers.
To make the Hummus, in a high-powered blender or food processor add chickpeas and reserved ¼ cup of chickpea liquid. Add garlic, olive oil, lemon zest and juice, tahini and hot sauce (if using). Blend for about 1 minute, or until mixture begins to look smooth (for silky smooth hummus, about 2 minutes), adding water a little at a time if needed to help blend. Season to taste with salt, pepper and smoked paprika. Refrigerate while you make the remaining layers.
To make the Herbed Labneh, add all the ingredients to a medium sized bowl and stir until combined. Refrigerate while you make the remaining layers.
To make the Shirazi Salad, add all ingredients to a medium bowl. Season with salt and pepper and stir to combine. Place the mixture in a fine mesh strainer for about 5 minutes to drain off some of the excess liquid.
To assemble, on a large and slightly deep platter, spread 1 ½ cups hummus (reserve any leftover for another use) into an even layer. Top with Baba Ghanoush, Muhammara, and Shirazi Salad. Dollop the Herbed Labneh on top and serve at once.
Preheat the oven to 350˚F and line two rimmed baking sheets with foil or parchment paper. Divide the pita wedges among each tray, then brush each side with olive oil. Divide the za’atar among each tray, then season to taste with flaky salt.
Place in the oven and bake for 7 minutes, then flip chips over and bake for an additional 7 minutes, or until crisp and golden brown. Let cool slightly before serving.