Mezze Board with Hummus, Baba Ganoush and Falafel
Prep time: 60 minServes: 8
Pairs with
A mezze board wants wine that's equally generous — serve several bottles: sparkling to start, a light white for the hummus and a rosé for the falafel.
Ingredients
- Hummus: 400g chickpeas, 3 tbsp tahini, 2 garlic cloves, 1 lemon juiced, 3 tbsp olive oil
- Baba ganoush: 2 aubergines, 2 tbsp tahini, 1 garlic clove, lemon juice
- Falafel: 400g chickpeas (soaked, NOT cooked), 1 onion, coriander, cumin, flour
- Sides: pitta bread, olives, feta, tomatoes, cucumber, pickled red onion, za'atar
Method
- 11. Hummus: Blend chickpeas, tahini, garlic, lemon juice and olive oil until smooth. Season.
- 22. Baba ganoush: Grill the aubergines whole until the skin is black and the flesh soft. Scoop out flesh, mix with tahini, garlic and lemon.
- 33. Falafel: Blend soaked chickpeas with onion, coriander and cumin to a rough paste. Shape into balls, roll in flour. Deep-fry at 170°C for 3 minutes.
- 44. Arrange everything on a large board with pitta, olives, feta, vegetables and za'atar.