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Mediterranean Dip Trio Recipe (with Video)

Shellfish-free, Vegan, Tree nut free
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Discover our Mediterranean Dip Trio Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 1h20min


- 3.5 cup Dried chickpeas
- 1 Tbs Baking soda
- 5 clove Garlic, peeled
- 0.25 cup Extra virgin olive oil
- 0.25 tsp Cumin, ground
- 0.25 cup Tahini
- 0.25 cup Lemon juice, fresh squeezed
- 0.25 cup Parsley, rough chopped
- fine sea salt, to taste
- White pepper, to taste
- Paprika, for garnish
- Pita Bread, for serving
Baba Ghanoush
- 1 Large eggplant
- 0.5 Garlic clove, minced
- 1 Tbsp Fresh lemon juice
- 1 tsp Ground cumin, toasted
- 4 Tbsp Extra virgin olive oil
- fine sea salt, to taste
- White pepper, to taste
- 1.5 cups Greek yogurt
- 0.5 Cucumber, peeled and grated
- 2 Tbsp Fresh dill, roughly chopped
- 2 Garlic clove, minced
- 2 Tbsp Extra virgin olive oil
- 1 Tbsp Fresh lemon juice
- 0.5 tsp fine sea salt
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1. In a bowl, cover the chickpeas with 2 inches of water and stir in the baking soda, cover refrigerate overnight.
2. Drain the chickpeas and rinse in cold water.
3. Place chickpeas in a suace pot and cover with 2 inches of fresh water, add the garlic and bring to a simmer for 40 to 50 minutes, till the chickpeas are tender.
4. Drain the chickpeas reserving 2/3 rds of a cup of cooking liquid.
5. Rinse the chickpeas under cold water removing the outer skin.
6. In a food processor, puree the chickpeas with 1/2 cup reserved cooking liquid, Extra Virgin Olive Oil, garlic cloves, tahini, lemon juice and paprika till creamy, 2 to 3 minutes.
7. Season with fine sea salt to taste. transfer to a bowl, garnish with Extra Virgin Olive Oil, parika, cumin and chopped parsley, serve with warm pita bread.
Baba Ghanoush
1. Preheat oven to 400F.
2. Split eggplant in half lengthwise.
3. Season the flesh with fine salt and freshly ground white pepper and drizzle each with 1 tbsp Extra Virgin Olive Oil.
4. Lay the eggplants flesh side down on a baking sheet and place in the oven for 25-30 minutes, the eggplants should be slightly browned and very soft.
5. When cool remove the flesh and discard the skin.
6. Place in a blender with garlic, toasted cumin, lemon juice and blend at medium speed, slowly add remaining 2 tbsp extra virgin olive oil.
7. Remove to a bowl and season with fine sea salt and freshly ground white pepper, garnish with a little toasted cumin and a splash of extra virgin olive oil.
1. Place grated cucumber in a fine mesh sieve and press out any excess water.
2. In a bowl combine yogurt, cucumber dill, garlic, olive oil, lemon juice and salt.
3. Stir to combine and let rest in the fridge to cool.
4. To serve transfer to a serving bowl and garnish with a splash of extra virgin olive oil and chopped dill. Serve immediately.

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