Mezze in the middle

Staple Middle Eastern dips and starters you can now make yourself

BEETROOT HUMMUS Serves 6-8 3 INGREDIENTS

500g chickpeas, soaked overnight A pinch of bicarbonate of soda 200g beetroot, boiled and peeled 4-5 ice cubes

4 tbsp tahini or sesame paste 2-3 cloves of garlic, crushed Juice of 1 lemon

1 tsp ground cumin

Olive oil, to drizzle

METHOD

Drain chickpeas, place in a pot and cover with fresh water. Add bicarb and bring to the boil. Simmer until chickpeas are soft. Drain and place in a food processor with the beetroot. Blend until smooth, adding ice cubes one by one. Add the tahini, garlic, lemon juice and cumin, pulse to blend and season with salt and pepper. Add a little water to adjust consistency. Spoon into a bowl and serve drizzled with olive oil.

4 LABNEH INGREDIENTS

1kg good quality full cream yogurt ½ tsp sea salt

Olive oil, to serve

METHOD

The secret is the yogurt – it must be thick and natural, without binding agents. Line a sieve with muslin, cheesecloth or a dish cloth. Mix yogurt with salt and pour into the cloth-lined sieve over a bowl. Tie the cloth up tightly with string and suspend over a deep bowl so it can drain. Do this by sliding a wooden spoon through the knot in the cloth and then suspending it. Leave in a cool place for at least 24-36 hours to drain. Roll the remaining curds into walnut-sized balls and coat in a spice or herb mix of your choice. Pour olive oil over and serve.