Hummus, baba ghanoush and carrot salad trio

Step 1/7

• 1 eggplants
• 1 tbsp olive oil

• oven
• cutting board
• knife

Preheat the oven to 200°C/390°F. Halve eggplants lengthwise, score flesh crosswise and drizzle some olive oil on top. Roast for approx. 30 – 40 min. until soft. Then leave to cool.

Step 2/7

• 5 g mint
• 200 g carrots

• vegetable peeler
• box grater
• cutting board
• knife

For the carrot salad, finely chop mint. Peel and grate carrots.

Step 3/7

• 15 g pumpkin seeds

• small frying pan
• cooking spoon

Toast pumpkin seeds until fragrant.

Step 4/7

• 25 g cranberries
• ½ tsp cumin
• ¼ lemon
• ½ tbsp olive oil
• salt
• pepper

• large bowl
• cooking spoon

Toss grated carrots with chopped mint, toasted pumpkin seeds, cranberries, half of the cumin, some lemon juice, and some olive oil. Season with salt and pepper and allow to sit for 10 – 20 min.

Step 5/7

• 125 g chickpeas
• ½ clove garlic
• 1½ tbsp tahini
• 1½ tbsp olive oil
• 25 ml water
• ½ tsp cumin
• ½ lemon
• salt
• pepper

• food processor
• large bowl

For the hummus, purée chickpeas with peeled garlic, tahini, olive oil, water, some lemon juice, the remaining cumin, and salt and pepper. Transfer to a bowl.

Step 6/7

• large bowl
• cutting board
• knife

For the eggplant dip, scrape out soft eggplant flesh and finely chop. Transfer to a large bowl. Make sure that the eggplant has a chance to cool before handling it.

Step 7/7

• 1 sprigs thyme
• ½ clove garlic
• 1 tbsp tahini
• ½ tbsp plain yoghurt
• ¼ lemon
• salt
• pepper
• vegetable sticks to serve

• cutting board
• knife

Now, finely chop thyme leaves and garlic. Add both to the eggplant mash together with some tahini, plain yogurt, and lemon juice. Mix until everything is well combined. Season with salt and pepper. Enjoy the mezze platter with fresh vegetable sticks!

Enjoy your meal!