Minimiza — Middle Eastern Trio of Dips

A vibrant, aromatic appetizer combining hummus, baba ganoush, and mutabal, complemented with Beirut-style hummus and sesame-coated olives.

Preparation Time

30-60 mn

Difficulty

Easy

CAL

250-500 calories

Type of Food

Appetizer

Goes with

Mineral water Borjomi

Recipe author

Bakhtior Abdukhakimov

Ingredients

Portions :

Hummus:

Cooked chickpeas, tahini, lemon juice, garlic, olive oil, salt, ground cumin/paprika.

Baba Ganoush:

Roasted eggplants, tahini, lemon juice, yogurt, garlic, salt, spices.

Mutabal:

Roasted eggplants, tahini, lemon juice, yogurt, garlic, salt, spices.

Beirut Hummus:

Classic hummus with finely chopped tomatoes, sweet peppers, and parsley.

Sesame-Coated Olives:

Olives coated in pre-toasted sesame seeds.

Garnish:

Arugula, olive oil, lemon juice.

step

Blend the cooked chickpeas with tahini, lemon juice, garlic, and olive oil until creamy. Mix.

step

Bake the eggplant until soft, peel it, chop it with the bell pepper, garlic, lemon juice, and oil. Mix.

step

It is similar to baba ganoush, but with the addition of tahini and yogurt for a richer flavor.

step

Mix classic hummus with chopped vegetables and herbs.
Fry sesame seeds until golden, roll olives in it.

Serve

Place hummus, baba ghanoush, and mutton in the center of a large plate. Top with Beirut hummus and olives. Garnish with arugula, drizzle with oil, and lemon juice.

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