THE

DIP TRIO

Why decide when you can have the Trio?

Spread the mixture with the back of a spoon into a shallow well.
Finish with:
High-quality olive oil
A pinch of smoked paprika or Aleppo pepper
Fresh herbs (parsley or mint, used sparingly)
Optional: Add a few drops of pomegranate molasses for a contrasting flavor.

Advanced Trick
After draining, let the eggplant sit uncovered in the fridge for 1–2 hours. This step tightens the texture and concentrates the flavor, making the difference between a good dish and a deliberate masterpiece.

INGREDIENTS

Muhammara

  • 750 g (approximately 5–6 peppers) roasted red peppers
  • 200 g (about 1½ cups) walnuts
  • 125 g (around ½ cup) pomegranate molasses
  • 60 g (approximately 1 cup loosely packed) breadcrumbs
  • 6 g (about 1 tsp) salt

Hummus
  • 500 g (approximately 3 cups) cooked chickpeas
  • 21 g (about 1½ tablespoons) lemon juice
  • 3 cloves of garlic (approximately 9 g)
  • 345 g (around 1½ cups) tahini
  • 6 g (about 2 teaspoons) cumin
  • 80 g (approximately ⅓ cup) olive oil
  • 10 g (about 1½ teaspoons) salt

Baba Ghanoush

(Refined / Michelin-Level)

  • 800 g (approximately 4 medium) eggplant
  • 60 g (approximately 4 tbsp) tahini
  • 25 g (approximately 1½ tbsp) lemon juice
  • 1 small garlic clove (approximately 3 g)
  • 40 g (approximately 3 tbsp) olive oil (plus extra for finishing)
  • 5 g (approximately 1 tsp) salt
  • 2 g (approximately ½ tsp) smoked paprika or Aleppo pepper (optional)

METHOD

Muhammara

Blend the roasted red peppers until they are broken down.
Add the walnuts and continue blending until you achieve a coarse paste.
Mix in the breadcrumbs, pomegranate molasses, and salt, then blend until everything is combined into a thick spread with a bit of texture.
Adjust the consistency as needed and taste for balance before serving.


Chef Notes / Tips

Toast the walnuts before blending to enhance their flavor.
Aim for a texture that isn't completely smooth; retaining some body is key.
Allow the mixture to rest before serving to let the flavors develop.
If the mixture is too loose, incorporate more breadcrumbs. If it's too thick, loosen it slightly.

Hummus

Blend the chickpeas with lemon juice, garlic, tahini, cumin, olive oil, and salt until the mixture is smooth. Continue blending until fully emulsified and creamy, making sure to scrape down the sides as necessary.

Chef Notes / Tips

Blend longer than you might think to achieve optimal smoothness.
If necessary, adjust the consistency while blending.
Taste the mixture and adjust the seasoning as needed at the end.
Drizzle with olive oil just before serving for an extra touch.

Baba Ghanoush

Char the eggplants directly over an open flame or grill until they are completely collapsed and deeply blackened on the outside. This step is essential.
Transfer the charred eggplants to a tray, cover, and let them steam for 10 minutes.
Split and drain the eggplants thoroughly in a sieve for at least 20 minutes to remove excess moisture.
Scoop out the flesh, discarding the skin. Chop the flesh by hand instead of blending to maintain a natural, slightly fibrous texture.
In a separate bowl, combine tahini, lemon juice, crushed garlic, and salt until smooth and slightly thickened.
Gently fold the eggplant into this mixture, then incorporate the olive oil. Adjust the seasoning and acidity to taste.


Chef Notes (Where This Wins or Fails)

Moisture control is crucial. If not drained properly, you’ll end up with a loose, diluted purée, which is unprofessional.


Avoid over-blending: A blender creates a baby food consistency. Aim for structure with visible fibers.


Tahini restraint: This dish should highlight the eggplant, not hummus. Excess tahini can overwhelm the smoky flavour.


Smoke source matters: Oven-roasted eggplant lacks depth; use flame or charcoal for a richer taste.


Garlic discipline: Limit to one clove at most. Raw garlic can easily overpower. If you prefer a milder taste, consider microplaning or confiting it.