Arabic Dips and Purees – Basis
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g sesame paste, (tahini)
- 1 lemon (s)
- 50 ml olive oil
- 1 clove garlic
- salt
- Paprika powder
- cumin
- 200 g auberine (s), chickpeas, potatoes, broad beans
- Water, as needed
Print Recipe
Pin Recipe Instructions
- With this base, many Arabic dishes can be made:
- Mix the tahini (sesame paste), lemon juice, half of the olive oil and garlic ground with salt.
- Stir in the respective ingredient (see below).
- Pour the remaining olive oil over the dish and sprinkle with paprika powder and cumin.
- The quantities given here are thumbs up because I always do it by feeling. It shouldn`t get too runny or too firm. If you are unsure, it is better to start with a little less tahini and then add gradually so that it does not become too runny. On the other hand, if it stays too firm, a little water will help.
- - For hummus: pureed chickpeas (you can make it yourself, but you can also buy it ready-made in a can)
- - For Baba Ghanoush: pureed eggplant (like the chickpeas, make yourself or buy a can)
- Instructions for do-it-yourselfers: Soak chickpeas overnight, cook until soft - puree or mash.
- Pierce the aubergine and bake in the oven until it is almost black on the outside - puree or mash the pulp.
- - For mashed potatoes: mashed potatoes (this is not classic Arabic, but also tastes good)
- - For Ful: mashed broad beans (broad beans, there are already different spices in the can)
- Hummus and Baba Ghanoush, but also the mashed potatoes, taste good with bread as a starter, and also good with French fries and chicken. Always eat everything together: Put french fries and meat in a piece of Arabic bread and enjoy with a lot of dip, with a salad!
- Ful is a typical Lebanese breakfast, but of course you can eat it at other times of the day if you (like me ) can`t get any beans in the morning.
- Information on working and cooking time depends on which of the dishes you are preparing and how much you do yourself.
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