Hummus

Ingredients

1 can chickpea, rinsed & drained
3 cloves garlic, sliced
½ tsp sea salt
2 tsp ground cumin
few mint leaves
1 lemon, juiced
¼ cup tahini
½ cup plain yogurt
extra virgin olive oil, pul biber, sumac and chopped parsley to garnis.

Throw garlic and sea salt into a mortar or bowl and pound to a pulp.
Add dry ingredients and a handful of chickpeas and continue to pound.
Finish pounding the chickpeas to the desired texture and then mix with wet ingredients.
Adjust seasoning and plate. Garnish with fine olive oil, pul biber, sumac and parsley. Serve with hot pita bread. 

Baba Ghanoush

Ingredients

• 2 large aubergines
• 1/2 cup of tahini
• 2 garlic cloves
• 1 lemon
• olive oil
• salt
• cumin

1. roast the aubergines for 45 minutes at 220 C in the oven
2. once the skin is black and burnt take the aubergines out of the oven, scoop out the flesh and put it in a bowl
3. mash the aubergine flesh with a fork and add the tahini
4. crush the garlic and squeeze the lemon and add the garlic and juice to the mixture
5. add a generous serving of olive oil
6. season with salt and cumin and mix until smooth
7. serve cold

1. roast the aubergines for 45 minutes at 220 C in the oven
2. once the skin is black and burnt take the aubergines out of the oven, scoop out the flesh and put it in a bowl
3. mash the aubergine flesh with a fork and add the tahini
4. crush the garlic and squeeze the lemon and add the garlic and juice to the mixture
5. add a generous serving of olive oil
6. season with salt and cumin and mix until smooth
7. serve cold