GUACAMOLE

ingredients

2 ripe avocados
1/2 small red onion
juice of 1/2 lime
1 small tomato
1 garlic clove
salt, pepper to taste

directions

peel and mash avocado with a fork. add lime juice, finely chopped onion, minced garlic, salt and pepper. mix it with a blender. stir it well and chill for half an hour. chop the tomato and add to the rest before serving. 

BABA GHANOUSH

ingredients

1 large aubergine
2 tbsp extra virgin olive oil
2 tbsp tahini (sesame seed paste)
3 tbsp lemon juice (or to taste)
1-2 crushed cloves garlic
1 tsp salt
ground cumin
cayenne pepper

directions

preheat oven to 200 degrees C.
punch some holes in the aubergine with the fork and place it on a backing sheet.
cook for about 40-50 min (until its very tender and sunken in). remove from the heat and let it cool. scoop out the aubergine flesh into a food processor (or a bowl if you use a blender); add tahini, olive oil, garlic, lemon juice salt and spices. process until its smooth.

serve with flatbread or raw vegetables (carrots, cucumbers, pepper..) as an appetizer

YELLOW SPLIT PEAS PUREE

ingredients

1 cup yellow split peas
water
2 garlic cloves
1 onion
2 tbsp olive oil
3 tbsp marjoram herb
salt and pepper

directions

wash and drain split peas; cover in cold water and let is soak for a few hours. replace the water and bring it to boil. reduce heat add marjoram and simmer covered for about 1-1,5 h (until the water vaporize and its very soft with a thick, creamy texture).

heat olive oil in a frying pan and sauté onion and minced garlic until golden brown. add pepper and salt to taste. mix with split peas.

HUMMUS

ingredients

250 g canned chickpeas
juice of 1/2 lemon
1-2 crushed garlic cloves
4 tbsp liquid from can of chickpeas
2 tbsp tahini (sesame seed paste)
3 tbsp extra virgin olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1 tbsp sesame seeds

directions

drain and rinse the chickpeas. set aside liquid from the can.
combine the chickpeas and remaining ingredients in a food processor. add liquid from chickpeas and blend until thoroughly mixed and smooth.
add more lemon juice, garlic, cumin or salt to taste.

place in a serving bowl, pour a small amount of olive oil over the top and sprinkle with paprika. serve with a warmed pita bread.

storage

hummus can be refrigerated for up to 3 days. add some olive oil if it appears to be too dry.