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Mezze Plate

Servings:
12-15
RATE THIS RECIPE
(5)

Chef notes

Eggplant dip and hummus are classic parts of a mezze spread. Mezze is reflective of Greek culture and a style of eating that is centered around sharing and conversation. The components are mostly vegetarian and stay on the table to accompany the rest the meal, or they can be a meal on their own, which is what makes mezze so great for entertaining.

Ingredients

Smoky Eggplant Dip
  • 1 large eggplant (about 4 cups mashed)
  • 2 cups diced roasted red bell pepper
  • cups diced jalapeño pepper
  • cups diced red onion
  • 2 cups golden raisins
  • 1 cup red wine vinegar
  • teaspoons salt
Hummus
  • 2 cloves garlic, peeled
  • 1 pinch cumin seeds, toasted and ground
  • 2 teaspoons kosher salt
  • cups canned chickpeas, drained
  • 1 cup tahini paste
  • 3 tablespoons room temperature water
  • 1/3 cup freshly squeezed lemon juice

Preparation

For the smoky eggplant dip:

1.

To char the eggplant, use a fork to poke holes all over its surface. Place the eggplant on a grill rack and cook until the inside flesh becomes creamy and the outside is charred and blackened. This should take about 15 to 20 minutes.

2.

Once done, transfer the cooked eggplants to a cooling rack with another pan underneath to catch any drippings. Let them cool in the refrigerator.

3.

Once the eggplants are cool, remove and discard the charred skin. Transfer the eggplant flesh to a mixer fitted with a paddle attachment. Mix until the texture is smooth yet slightly grainy.

4.

Add the diced red bell pepper, jalapeño pepper, red onion, golden raisins, red wine vinegar and salt to the mixer with the eggplant. Mix until all the ingredients are well-combined.

For the hummus:

1.

In a food processor, use the pulse button to create a paste from the garlic cloves, cumin and salt.

2.

Add the canned chickpeas to the food processor and turn it on. As the chickpeas become a puree, stream in the tahini paste, followed by the water and lemon juice.

3.

For a creamy texture, let the food processor run until the puree is silky smooth. If you prefer a chunkier style of hummus, process the chickpeas for less time.

To serve:

Serve the dips with your favorite chips, crackers or vegetable sticks.