For the longest time, smoky eggplants seemed like something unattainable in my own kitchen. Whenever I followed a recipe, I simply couldn’t get the flavor intense enough to taste it in the finished dish. This changed when I discovered Mutabal, a Middle Eastern dip that is often confused with Baba Ghanoush (more on that later on).
Hummus is one of my favourite spreads to make from scratch. It’s not only incredibly delicious, it’s also a rich source of protein and healthy fats thanks to the chickpeas and tahini.
Toum (the Arabic word for garlic), is a Lebanese garlic dip that is made by emulsifying garlic & oil into a delicious paste. The process is not too far from making mayonnaise, just instead of an egg yolk, it’s the properties of the garlic that emulsify it into a stable dip. It’s a test for the ultimate garlic lover and goes beautifully with grilled veg, crispy potatoes or just as a dip with charred flatbreads.
Toum is a Middle Eastern garlic sauce that is made by emulsifying garlic, lemon juice, oil & salt. The process is not too far from making mayonnaise, but instead of an egg yolk, it’s the properties of the garlic that emulsify it into a stable dip. It’s a dream come true for the ultimate garlic lover and goes beautifully with grilled veg, crispy potatoes or just as a dip with charred flatbreads.