Muhammara Moutabel Hummus Beiruti

Muhammara

walnut
pistachio
chilli paste
salt
cumin powder
molasses
breadcrumbs
1 kg
750 gms
60 gms
to taste
15 gms
50 ml
150 gms

Instructions

1. First, chop the pistachios and walnuts.

2. Set up the food processor and make a fine paste of the chopped nuts, chilli paste, molasses, breadcrumbs, cumin powder, and salt, while periodically adding olive oil to it.

3. Once it’s done, serve it with a few more chopped nuts.

Moutabel

roasted eggplant
hung yogurt
tahini
citric acid
salt
garlic
2 kg
200 gms
500 gms
30 gms
to taste
50 gms

Instructions

1. Clean and remove the pulp from the roasted eggplant and drain the excess water. Chop the pulp into a

2. semi-fine paste and then cream the hung yogurt with salt, citric acid, and garlic.

3. Add the eggplant pulp to this mixture and once it’s mixed thoroughly, add the tahini paste and mix well again.

Hummus Beiruti

chickpeas
tahini
salt
garlic
citric acid
parsley
onions
tomatoes
120 gms
20 ml
to taste
5 gms
2 gms
3 gms
5gms
5 gms

Instructions

1. Soak the chickpeas overnight and drain out the excess water. Let it boil in fresh water until it’s over cooked.

2. Add ice cubes to cool it down and churn the chickpeas with salt, citric acid, and tahini in a food processor until it’s a smooth paste.

3. Mix chopped parsley, onions, and tomatoes with the hummus in a bowl. Finish it with a drizzle of olive oil on top and serve.