Entertaining
Hummus bar

Hummus bar

Middle Eastern cuisine has been gaining ground in the culinary world in recent years. Here are a few delicious dips for you to try – they’re bursting with flavours and exotic charm!

In search of a 100% vegan aperitif idea that’s as delicious as it is impressive? Try a hummus bar! Serve up three types of this popular chickpea dip (varieties made with beets, grilled eggplant and grilled peppers), alongside a platter of raw vegetables, crackers, pita bread, and tortilla chips. You’re bound to get thirsty, so plan on serving a rosé bubbly with the Fruity and Vibrant taste tag. The latter bottle’s hints of acidity will highlight the lemon in the eggplant caviar, whereas an amber-style beer is a great match for the rich flavours of the roasted nuts in the pepper-based hummus.

Baba Ganoush (eggplant caviar)

Preparation: 25 minutes
Cooking time: 45 minutes
Cost per portion: About $1.28
Makes: About 375 ml (1 1/2 cups) (About 8 portions of 45 mL each)

Eggplant caviar
3 eggplants
Juice of one or two lemons (to taste)
1 head of garlic, roasted
60 mL (1/4 cup) olive oil
15 mL (1 tbsp) tahini, or more to taste
Salt and pepper

Toppings
Crushed tomatoes
Herbs (chives, basil, parsley, etc.)
Olive oil

1. Preheat the oven to 180°C (350°F). 2. Cut eggplants in half-lengthwise, drizzle with olive oil and season with salt and pepper. 3. Place skin-side down on baking sheet and cook for roughly 45 minutes, or until tender and golden brown. 4. Remove the cooked interior and place in food processor or blender with remaining ingredients. 5. Purée until smooth or just mixed, according to taste. Adjust seasonings to taste. 6. Garnish with crushed tomatoes and herbs, and season with fleur de sel, pepper, and a drizzle of olive oil.

Pairing: Rosé bubbly with the Fruit and Vibrant taste tag

 

Muhammara (grilled pepper and nut dip)

Preparation: 25 minutes
Cooking time: 45 minutes
Cost per portion: About $0.90
Makes: About 500 mL (2 cups) (About 10 portions of 50 mL each)

3 red peppers, cut lengthwise, and cored
2 cloves garlic
75 mL (1/3 cup) olive oil
125 mL (1/2 cup) walnuts
30 mL (2 tablespoon) pomegranate molasses
Juice of one lemon
15 mL (1 tbsp) sweet paprika
5 mL (1 tsp) Espelette or Aleppo pepper
1 mL (1/4 tsp) ground cumin
60 mL (1/4 cup) breadcrumbs
Salt and pepper

Toppings
Chopped walnuts
Pomegranate seeds

1. Preheat the oven to 180°C (350°F). 2. Line a baking sheet with parchment paper and set peppers on the paper. 3. Lightly coat with olive oil and season with salt and pepper. 4. Bake in oven for roughly 45 minutes, or until peppers are golden brown and tender. 5. In a food processor or blender, add together all the remaining ingredients to the roasted peppers, and blend until coarsely puréed. Season to taste. 6. Garnish with grilled walnuts and pomegranate seeds. 7. Serve with raw vegetables, pita bread, bread rusks, etc.

Pairing: Ale-type amber beer

 

+COMPLETE YOUR DIPPING BAR WITH BEET HUMMUS

 

Photos: Marie des neiges Magnan.

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