Iftar Mezze Platter with Hummus, Baba Ganoush and Tabbouleh

Hummus

• 400 g Canned chickpeas
• 60 g Tahini
• 1 large Lemon
• 1 clove Garlic
• 1 tsp Ground cumin
• 1 tsp Fine sea salt
• 2 tbsp Extra virgin olive oil
• 1 pinch Black pepper
• 60 ml Water

Baba ganoush

• 2 medium Aubergine
• 1 tbsp Extra virgin olive oil
• 30 g Tahini
• 1 medium Lemon
• 1 clove Garlic
• ½ tsp Ground cumin
• ½ tsp Fine sea salt
• 1 pinch Black pepper

Tabbouleh

• 120 g Bulgur
• 240 ml Water
• 3 medium Tomato, ripe but firm
• 30 g Fresh parsley
• 10 g Fresh mint
• 2 tbsp Extra virgin olive oil
• 1 medium Lemon
• ½ tsp Fine sea salt
• 1 pinch Black pepper

To serve

• 4 pieces Pita bread
• 120 g Black Kalamata pitted olives

1. Heat the oven to 230°C (445°F). Prick the aubergines all over with a fork, set on a baking tray, and roast for 30 to 35 minutes until collapsed and very soft. Leave until cool enough to handle.
2. Meanwhile, put the bulgur in a saucepan with the water and a pinch of fine sea salt, then bring to the boil. Cover, turn the heat off, and leave for 12 minutes until tender. Fluff with a fork and spread out to cool slightly.
3. Drain the canned chickpeas, reserving a few for garnish if you like. In a food processor, blend the chickpeas with tahini, the juice of 1 lemon, 1 clove garlic, ground cumin, fine sea salt, black pepper, extra virgin olive oil, and water until very smooth. Taste and adjust with a little more lemon juice or salt if needed.
4. Split the roasted aubergines and scoop the flesh into a bowl, leaving behind any very charred skin. Stir in tahini, the juice of 1 lemon, 1 clove garlic, ground cumin, fine sea salt, black pepper, and extra virgin olive oil until creamy with a little texture. Taste and adjust seasoning.
5. Dice the tomato, then finely chop the fresh parsley and fresh mint. Toss with the cooled bulgur, extra virgin olive oil, the juice of 1 lemon, fine sea salt, and black pepper until bright and well balanced. Let it sit for 5 minutes so the flavours meld.
6. Warm the pita bread in the oven for 3 to 4 minutes, just until soft and heated through. Spoon the hummus and baba ganoush into bowls or directly onto a platter, and swirl the tops with the back of a spoon. Arrange the tabbouleh, black Kalamata pitted olives, and warm pita alongside, then serve straight away.

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