This is how you make three incredible dips at home ~ Hummus, Muhammara & Tzatziki are insanely delicious and so easy to make 😍 They're inspired from my travels and I am sure they will take when you have guests over or even when you want to make a dip in bulk ☺️ They’re super versatile and perfect as a spread as well!
Timestamps/Chapters:
Time Stamps :
0:00 - Intro
0:45 - Ingredient List
0:50 - Tzatziki
1:49 - Hummus
2:43 - Muhammara
4:19 - Mezze Platter Assembly
4:39 - Thankyou for Watching!
Recipe:
Ingredients:
Hummus 🧆
Soaked & Boiled Chickpeas - 1 Cup
Tahini - 2 Tbsps
Curd - 2 Tbsps
Lime Juice - 2-3 Tbsps
Cumin Pwd - 1/4th Tsp
Garlic - 4 Cloves
Salt & Pepper - to Taste
Ice Cubes - 3-4 nos
Chickpea Boiling Water - 1/4th Cup
Crispy Chickpeas, Olive Oil, Parsley, Chilli Pwd - Garnish
Tzatziki 🥒
Hung Greek Yogurt - 1 + 1/4th Cup
Cucumber - 2 nos
Dill Leaves 1 Tbsp
Mint Leaves - 1 Tbsp
Lime Juice - 2 Tbsp
Salt & Pepper - to Taste
Garlic - 1 Clove
Olive Oil - 1 Tbsp
Olive Oil & Dill Leaves - Garnish
Muhummara 🌶️
Red Bell Pepper - 2 nos
Tomato - 1 no
Walnut - 3/4th Cup/ 80g
Pomegranate Juice - 1/4th Cup
Sugar - 1 Tbsp
Lime Juice - 1 Tsp
Toasted Bread Crumbs - 1/4th Cup
Salt & Pepper - to Taste
Cumin Pwd - 1/2 Tsp
Sumac - 1/2 Tsp
Chilli Flakes 1/2 Tsp
Olive Oil - 1 Tbsp
Olive Oil, Parsley & Pomegranate - Garnish
Mezze Platter :
Pita Bread
Cucumber Sticks
Carrot Sticks
Pickled Jalapeños
Process :
* Hummus : Start by soaking the chickpeas overnight
* Boil the soaked chickpeas in a pressure cooker for 5-7 whistles, until they are soft & mushy
* Drain the boiled chickpeas & reserve their boiling water
* To a blender, add in the garlic cloves, lime juice, tahini, curd, chickpea boiling water & blend until the garlic breaks down
* Next, add in the boiled chickpeas along with some ice cubes, cumin pwd, black pepper pwd, salt to taste & some olive oil - blend until it’s smooth & reaches a paste like consistency
* Transfer the smooth hummus to a serving bowl, garnish with some crispy chickpeas & extra virgin olive oil - refrigerate until service & Enjoy 🧆
* Tzatziki : start by hanging the greek yogurt in a muslin cloth for at-least 20 mins
* Meanwhile, grate the english cucumbers with their skin on & squeeze them to release excess moisture - keep aside for later
* For the herbs, we’re using dill leaves & mint leaves - finely chop them & keep aside for later
* To Assemble the dip : mix together hung greek yogurt, grated & squeezed cucumber, grated garlic, finely chopped herbs, salt & pepper to taste along with some lime juice - give everything a good mix
* Transfer the dip to a serving bowl, garnish with some extra virgin olive oil & dill leaves - refrigerate until service & Enjoy 🥒
* Muhammara : Start by charring the bell peppers & tomato on an open flame
* Once charred on all side, transfer them to a bowl & cover it immediately with a piece of aluminium foil - allow the veggies to sweat for at least 15 mins
* Once the veggies have cooled down, peel off the charred skin, cut them into rough pieces & discard the seeds & flesh of tomatoes as well as bell peppers
* Dry roast the walnuts & bread crumbs & keep aside for later
* To replace the pomegranate molasses that is an essential ingredient for making Muhammara, we’re making a pomegranate syrup - heat some pomegranate juice along with some sugar & lime juice until reduces in half & thickens slightly - take it off the heat & keep aside for later
* To a blender or a food processor : add in the roasted veggies, roasted walnuts, bread crumbs along with chilli flakes, sumac, cumin, olive oil & salt & pepper to taste
* Blend until a coarse dip is formed
* Transfer it to a serving bowl, garnish with some extra virgin olive oil, chopped parsley & pomegranate pearls - refrigerate until service & Enjoy 🌶️
* To Assemble the Mezze platter - add some toasted pita, some veggie sticks & pickles of your choice
* Serve & Enjoy ✨
Music: • royalty free lo-fi vlo...
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