Dips and Spreads

Here, you will find all kinds of ethnic dips and spreads. Most of them you will recognize, others maybe as a surprise. There will be Mediterranean and Greek, but also Lebanese and Syrian spreads with a lot of flavor and spices.

Vegan Toum

Toum is traditionally made with egg whites. In this recipe, I am using aqua faba, or chickpea brine, from the can. Just strain out the chickpeas, save the liquid, and you will have aqua faba. Using this liquid instead of the egg white makes this dip or spread vegan but still delicious.

Makes about 3 cups

6 ea Garlic cloves, peeled

3 1/2 Tbls (50ml) Chickpea brine from the can (save the chickpeas and make hummus)

1 Tbls (10g) Lemon juice

1 tsp salt

1 cup Avocado oil

In a mixer add the garlic, chickpea brine, lemon juice and the salt. Start the mixer and slowly add the oil into it to make an imulsification. If it doesnt come together and looks broken, add more chickpea brine

Pour into a bowl add olive oil and black pepper or if you have it aleppo pepper!

Tzatziki

Tzatziki, a favorite with grilled fish and steaks. If you are asking me, it goes with everything!

Makes 3 cups

1 ea Cucumber, peeled and either grated or minced

2 cups Full fat yogurt, Greek

2-3 pieces Garlic, grated on a zester

2 Tbls Mint, chopped

2 Tbls Dill, chopped

1 ea Scallion, chopped, white and all

2 Tbls Olive oil

1 tsp Salt

1/4 tsp Black pepper, ground

Season the cucumber with the salt. Add the rest of the ingredients and best is if it can sit over night, or at least a few hours in refrigerator before using.

Zough

Green herbaceous and spicy. This describes the Zough. I use it with and in and on top of everything.

Makes 2 cups

35 gram Cilantro stems and all, roughly chopped

35 gram Flat leaf Italian Parsley, tender stems is ok, avoid the thick ones, roughly chopped

1 ea Serrano roughly chopped (depending how spicy you want, keep the seeds)

1/2 tsp Cumin or cumin seeds

2 cloves Garlic, peeled and roughly chopped

1 tsp salt

1/2 cup Olive oil

1/2 cup Avocado oil or other neutral oil

Start by placing the garlic, parsley, and cilantro in a blender and pulse a few times; add the rest of the ingredients, and blend until desired consistency; I like it chunky. If you prefer and like to, chop it by hand, almost like a chimichurri!

Tips: I add some preserved lemon into the zough to give it a bit more acidity, without sacrificing the color of the spread and it gives It an excellent, bright flavor.

Hummus

There are a tremendous number of variations of Hummus. This is a plain one and later on I might add some more, who knows…

Makes 3 cups

2 cups Cooked chickpeas (1 can about 16oz)- if using the canned one, save the liquid to make the vegan toum or mayo!

1/2 cup Tahini

1/4 cup Olive oil

2 ea Cloves of peeled garlic

1-2 ea Lemon, juiced 1/2 cup

1/2 cup Water

1/2 tsp Salt

In a blender canister, add the garlic, salt, water, and lemon juice. Blend until the garlic has been minced up. Add the tahini and start the blender. Slowly add the olive oil. If it thickens up too much or you want smoother and softer hummus, just add some water.

Tips: Add roasted garlic puree to give it a deeper garlic flavor.

Tahina

Tahina is a great sauce/ dressing to have in your refrigerator and it is easy to use. Use it as a dressing, dip or a spread.

Makes 1 1/2 cup

200 gram Tahini

160 ml Water

40 ml lemon juice

1 ea Garlic clove, peeled

1 pinch salt

Use a high speed blender and mix all of the ingredients. Store in a mason jar for up to a week. If you feel its too lemony, add a little bit of olive oil to tone it down.

Muhammara - Red Pepper Spread

4 Servings

1 cup Walnut halves or pieces

3 ea Red peppers, blistered and skinned. Or buy ready-in-brine

1/2 cup Bread Crumbs

2 Tbls olive oil

2 Tbls Aleppo pepper

1 Tbls Tahini

1 tsp Lemon juice

1/2 tsp Smoked paprika, sweet

2 Tbls Pomegranate molasses

Start by roasting the red bell peppers directly on the gas flame or using the broiler to blister the pepper's skin. It might be faster if you rub the peppers with olive oil. Once roasted, put the peppers in a bowl and cover it with plastic film for at least 20 minutes, then peel and wash out the seeds. Cut into chunks.

Toast the walnuts in a dry cast iron pan on top of the stove or in the oven on a sheet pan. 350 F in the oven for 10-20 minutes should be enough. If you are using the broiler setting, use low and keep an eye on the nuts; they should just be toasted to bring out the oil from the nut.

Add all ingredients and pulse to the desired consistency; I like it somewhat chunky. Garnish with fresh pomegranate seeds, olive oil, and, pomegranate molasses, chopped cilantro, and enjoy with flatbread, pita, or naan!