Recipe courtesy of Karen Srour

Lebanese Mezza Dishes: Fattoush, Hoummus, Baba Ghannouj

  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
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Ingredients

Fattoush or Peasant Salad:

2 cups shredded lettuce (romaine and/or iceberg)

1 large or 2 small cucumbers, small dice

2 medium tomatoes, chopped

1/2 cup chopped parsley, leaves only, no stems

1/4 cup chopped mint leaves, no stems

1/2 to 1 green pepper, diced

1 bunch green onions, finely sliced

1/2 teaspoon sumac

2 pieces of pita bread toasted until golden brown, broken into pieces the size of a quarter

Dressing:

1/2 cup lemon juice

1/2 cup olive oil

2 to 4 cloves garlic

1 teaspoon salt

Pinch of pepper

Hummus or Chick Pea Dip:

2 (16-ounce) cans chick peas, drained, reserve juice

4 to 6 cloves of garlic

1 1/2 teaspoons salt

3/4 cup tahini (sesame seed paste)

1/2 cup (or more) lemon juice

Baba Ghanoush or Eggplant and Tahini dip:

1 large eggplant

2 cloves garlic

1 teaspoon salt

1/4 to 1/3 cup tahini

1/4 cup lemon juice

Directions

  1. In a small bowl mix all dressing ingredients well.
  2. Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.

Hummus or Chick Pea Dip:

  1. 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.
  2. 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.

Baba Ghanoush or Eggplant and Tahini dip:

  1. 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.
  2. 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.
  3. Serve on a shallow platter and garnish with chopped parsley, miniature eggplant, tomato or radish roses. Serve with Lebanese pita bread.