Mediterranean Spread A Feast with Friends

Instructions

1. 1

   In a food processor, combine the chickpeas, tahini, minced garlic, olive oil, lemon juice, cumin, and a pinch of salt.

2. 2

   Process the mixture until you achieve a smooth and creamy consistency. If necessary, add water, a tablespoon at a time, until the desired texture is reached.

3. 3

   Taste and adjust the seasoning with salt if needed.

4. 4

   Transfer the hummus to a serving bowl, drizzle with extra virgin olive oil, and sprinkle with chopped parsley.

5. 5

   Serve with warm pita bread and vegetable crudites.

6. 6

   Preheat your grill to medium-high heat.

7. 7

   Prick the eggplants with a fork in several places. Grill the eggplants, turning occasionally, until the skin is charred and the eggplant flesh becomes soft. This usually takes about 15 to 20 minutes.

8. 8

   Remove the eggplants from the grill and let them cool slightly. Peel off the charred skin and discard it.

9. 9

   Place the eggplant flesh in a colander and allow any excess liquid to drain.

10. 10

    In a food processor, combine the eggplant flesh, tahini, minced garlic, lemon juice, olive oil, and a pinch of salt.

11. 11

    Process the mixture until it reaches a smooth consistency. Adjust the seasoning with salt if needed.

12. 12

    Transfer the baba ghanoush to a serving bowl, drizzle with extra virgin olive oil, and garnish with fresh parsley.

13. 13

    Serve with warm pita bread and enjoy!

14. 14

    Cut the pita bread into triangle-shaped chips.

15. 15

    In a deep pan or skillet, heat vegetable oil to a temperature of 375°F (190°C).

16. 16

    Fry the pita chips in small batches until golden brown and crispy. This usually takes about 2 to 3 minutes.

17. 17

    Once fried, remove the chips from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

18. 18

    Season the pita chips with salt and, if desired, a sprinkle of ground cumin for extra flavor.

19. 19

    Repeat the frying process with the remaining pita bread.

20. 20

    Allow the pita chips to cool before serving as an accompaniment to the dips and spreads.