In a small bowl mix all dressing ingredients well.
Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.
Drain and dry chick peas. Put garlic in food processor and mince. Add chick peas and mince, scraping down the sides. Add salt, tahini and lemon juice. Mix. Taste. Add enough reserve chick pea juice to make a thick creamy consistency. You should be able to make an indentation in the hummus with a back of a spoon. Check taste again for additional lemon or salt.
Serve on a platter and garnish with radishes, tomato roses, reserve chick peas, parsley and or cayenne pepper. Serve with olive oil and fresh pita bread.
Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.
In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.
Serve on a shallow platter and garnish with chopped parsley, miniature eggplant, tomato or radish roses. Serve with Lebanese pita bread.
Recipe courtesy of Karen Srour