(Chickpeas Dip)

In Arabic language the word “Hummus” is used to describe the dish or just chickpeas by themselves. The full name of the dish is ‘chickpeas with tahini’. Hummus is the most popular dip throughout the Middle Eastern world, but its origins are unknown and highly debated throughout the Middle East.

Hummus contains large amounts of the nutrients iron, vitamin c, and is a good source of protein and dietary fiber, and depending upon the recipe, it contains various amounts of monounsaturated fat. The Hummus with pita bread provide all essential amino acids to our bodies.

Hummus can be eaten in many ways throughtout the middle east.  It can be garnished with parsley, paprika, cumin (in Egypt), pine nuts (in Palestinian), tomatoes, cucumber, pickled turnips (in Lebanon), thinly-sliced onions, or with whole chickpeas over the top before drizzling with olive oil. Hummus is best eaten with warm pita bread, on fresh bagel, or with crackers.


  • 8-oz. can chick peas (reserve a few for garnish)
  • 2 garlic cloves (chopped)
  • 6 tbsp lemon juice
  • 3 tbsp olive oil, plus extra to serve
  • 4 tbsp tahini paste (sesame paste)
  • 1 tsp. ground cumin
  • salt and black pepper to taste
  • 1 black olive, chopped parsley, and paprika to garnish


  • Place the chick peas into a strainer, and drain the liquid.
  • Mix together tahini paste, garlic, and lemon juice. Set aside.
  • Blend the chick peas to a smooth puree.
  • Then, add the tahini paste mix to the chick peas.
  • Blend until smooth.
  • With the machine running, gradually add the olive oil through the lid.
  • Add the ground cumin, salt and pepper to taste.
  • Blend to mix, and scrape the hummus into a bowl.
  • Drizzle over some olive oil.
  • Garnish with reserved chickpeas, black olive, chopped parsley, and paprika.


Baba Ganoosh

(Aubergine, Baba Ganoosh or Eggplant Dip).

Aubergines with sesame paste dip is very popular in the Middle East. This dip is also served as a salad and eaten with crackers or pita bread. 


  • 1 large eggplant
  • 2 cloves garlic (crushed)
  • 3 tbsp. tahini (sesame paste)
  • 1 lemon juice
  • 2 tbsp. parsley chopped
  • salt and pepper to taste
  • chopped parsley and paprika to garnish


  • Prick eggplant all over with a fork.
  • Bake 30 minutes at 350 degrees, or until soft.
  • When ready to handle, peel the skin off.
  • Place the eggplant in the blender and add garlic, lemon juice, and parsley.
  • Blend until coarsely chopped.
  • Then add the tahini paste gradually, and beating all the time.
  • Add salt and pepper to taste.
  • Blend until all the ingredients to form a smooth paste.
  • This mixture should be quite sour.
  • Chill in the refrigerator until served.
  • Garnish with parsley and paprika, and serve with pita bread.