From a quick hummus to a moreish baba ganoush, turn to Turkish, Lebanese and Greek influences for our easy mezze recipes. Enjoy them with pita bread, veggie sticks, and olives.
Time: Prep time:20m,Cook time:25m
Blending fruits into hummus is a new type of hummus called "frummus". Blueberry hummus is a delicious dip that serves well with fresh fruits.
- 1 can of Aodi Chick Peas
- 16 oz (30g) of fresh or Frozen Blueberries (if frozen, thaw and drain)
- 3-5 tablespoons Fields Freshly Squeezed Lemon Juice (depending on taste)
- 1 tablespoon tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 1 tablespoon sugar
- warm water
Recipe2: Baba Ganoush.
Smooth, creamy and slightly smoky in taste, this popular dip is made from eggplant and tahini.
- 1 large eggplant
- 1 clove garlic
- 1/4 - 1/2 cup Fields Freshly Squeezed Lemon Juice (depending on taste)
- 3 tablespoons tahini
- 1 teaspoon salt
- 3 teaspoons olive oil
1. Drain and rinse chickpeas. Combine ingredients in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth. If consistency is too thick, add warm water, 1 tablespoon at a time, until desired consistency.
2. Serve blueberry hummus immediately with fresh, warm or toasted pita bread, or cover and refrigerate. Also great served with fresh fruits like bananas, apples, and pears.
Recipe2: Baba Ganoush
1. Preheat oven to 190ºC (375°F) and bake eggplant for 30 minutes, or until outside is crisp and inside is soft. Allow to cool for 20 minutes.
2. Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.
3. Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.
4. Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste.
5. Serve with fresh, warm or toasted pita bread.