Middle Eastern Night at Home

Photo Oct 15, 9 01 35 PM

The other night I was thinking about what to make for dinner on my way home, when I passed by one of the ubiquitous Halal carts. I don’t know why, but whenever I pass a Halal food cart, I always take a big sniff…it just smells so good! It immediately made me think of Middle Eastern flavors with lots of spices, citrus, and conversation. That night I made chicken shawarma for dinner with fixings, and instead of using store-bought dips, I decided to make my own–and it was so easy! Rustic lemon hummus consists of a quick trip to the pantry for most of the ingredients, and roasted eggplant babaghanoush will make your fellow diners think you’re a spice savant! Try these Middle Eastern spreads at home and you’ll never feel the need to head to the grocery the next time you want to eat some hummus.

Rustic Lemon Hummus

  • 1 can of chickpeas—canned chickpeas are super easy and always in my pantry, but dried chickpeas that you soak overnight are really the best for this recipe and will give you a cleaner flavor
  • 3 tablespoons of tahini paste
  • 2 lemons—juice of both, and the zest of one
  • 1 tablespoon of fresh parsley, chopped
  • 1 tablespoon of salt
  • 1 teaspoon of black pepper
  • 2 teaspoons of ground cumin
  • 3-4 garlic cloves, finely chopped
  • 1 teaspoon of paprika
  • Olive Oil
  1. Rinse the chickpeas off under cold water until you get rid of all of the gunk from the can off of the chickpeas
  2. In a food processor or blender–I only had my KitchenAid mixer available, so that’s what I used–add the chickpeas, tahini, lemon juice and zest, salt and pepper4
  3. Start to mix all of the ingredients on low to slowly break up the chickpeas until it becomes a thick paste5Photo Oct 15, 7 45 21 PM
  4. Add in the rest of the spices, and gradually add the oil as you increase the speed to mediumPhoto Oct 15, 7 47 05 PMPhoto Oct 15, 8 17 59 PM
  5. The hummus is done when it gets to your personal consistency preference—I like mine a bit chunky—great for pita chips!Photo Oct 15, 9 01 48 PM
  6. Spoon out into a bowl and eat with chips, pita, or use it was a topping for your favorite falafel. Hummus is also delicious as a spread or used in place of mayonnaise or mustard on sandwiches

Roasted Eggplant Babaghanoush

  • 1 large eggplant
  • 1 1/2 tablespoon of smoked paprika—this goes well with the roasted and charred eggplant, but regular paprika works just as well
  • 1 1/2 tablespoon of cumin—add the extra teaspoon if you don’t have smoked paprika. The cumin has a natural smokiness that can compensate
  • 4 garlic cloves, grated
  • 1 1/2 tablespoons of salt
  • 2 teaspoons of black pepper
  • 1 tablespoon fo fresh parsley, chopped
  • Olive Oil
  • Juice of 1 lemon
  • 2 tablespoons of tahini paste
  • 1/4 of an onion, grated
  • Hot sauce (to taste)—I like mine spicy, but this dip is delicious mild as well
  1. Preheat the oven to 425 degrees fahrenheit1
  2. Cut your eggplant in half lengthwise—Resist the urge to peel it at this point! The peel will not only help keep moisture in the eggplant flesh, but also hold it together in the oven.
  3. Use a fork or sharp paring knife to poke holes into the eggplant skin all over2
  4. Rub the flesh side with olive oil and season with 1/2 tablespoon of salt, 1 teaspoon of pepper, 1/2 tablespoon of paprika and 1/2 tablespoon of cumin
  5. Roast the eggplant for 20-25 minutes until the skin is charred and the flesh becomes slightly creamy and the outside if browned—you want the skin to get black10
  6. Once the eggplant has cooled a bit, but still hot, use a knife or fork to remove the charred skin—it should come off very easily
  7. Discard the skin and spoon the flesh into the bowl of a mixer or food processor11
  8. Pulse together the eggplant with the remaining ingredients until it comes together in a thick dip—feel free to blend it as much as you’d likePhoto Oct 15, 8 21 40 PM
  9. Serve similarly to the hummus, and garnish with a squeeze of lemon juice and extra parsley, and enjoy—One of my favorite ways to consume the eggplant is to make sabich, an Iraqi sandwich that consists of hard boiled eggs and fried eggplant on fresh pita bread. Babaghanoush would be a wonderful substitute for the traditional fried eggplant, and maybe add some salty feta cheese to give the sandwich a rich umami flavor22

All I know is that both of these spreads are absolutely delicious, and are perfect for any dinner party or even an afternoon snack. You can also feel free to customize your hummus and babaghanoush—substitute cilantro for the parsley for a more Mexican version, top your hummus with some mushrooms sautéed with zhatar spice, or make a festive zucchini version of babaghanoush and spread it on some thick toast and top with avocado. Yummy! I love to simply serve them with some homemade pita chips!

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Homemade Pita Chips

One of my favorite things to do in the kitchen is to experiment, and, of course, make my own version of restaurant dishes at home. Earlier in the day, I had gotten some Indian food for lunch, and of course eaten some fluffy, warm naan bread. The best part of naan—for me at least—is that you can use it to mop up the delicious curries and sauces. So, I asked myself, “What can I dip into my leftover lamb sauce?” Then it hit me—pita! But, plain pita is boring, so what about pita chips? These were so easy to make it’s ridiculous. Make these pita chips at home, and you’ll never feel like buying them at the store again. This recipe yields 18 chips, but feel free to make much, much more!

  • 3 whole pita breads
  • 1 tablespoon of chopped fresh parsley–I happened to have fresh herbs for another recipe, but dried herbs would work just as well
  • 1 tablespoon of chopped fresh rosemary
  • zest of 1 lemon
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 3 tablespoons of vegetable oil
  1. Cut each pita in half lengthwiseDSC00243
  2. Cut each half into 3 equal sized wedgesDSC00242
  3. Mix the parsley, rosemary, lemon zest, salt and pepper with the oil
  4. Let the herb oil mixture sit for about 15 minutes, and set the oven to 300 degreesDSC00246
  5. Toss the pita triangles with the herb oil to lightly coat, and arrange in a single layer on a baking sheet
  6. Bake the pita chips for about 20-22 minutes, or until they are browned and crisped upDSC00256
  7. Allow the chips to cool before consuming with hummus, guacamole, onion dip, or delicious braising liquid from lamb shanks!DSC00259