Here are five delicious dips from Arabic/ Levant Cuisine
1. Hummus
The standard bearer, and vanilla essence of Arabian dips. It is made from boiled chickpeas, pureed and flavoured with tahini- sesame seed paste, olive oil, lemon juice.
Variations range from chunky to smooth, made with freshly boiled or tinned chickpeas, served simply or elaborately with olive oil and paprika for colour.
I like it. very much.
Recipe: Tried & tested by myself
2. Muhammara
My life hasn’t been the same since paths crossed with Muhammara – smoky, nutty and choc full of flavour, this red pepper tip is one of my favourite Arabian dips ever.
The best versions combine roasted red bell peppers, processed with toast bread, walnuts and pomegranate molasses which lend a sweet and sour flavour to the dip.
Variations include using canned red peppers – I advice rinsing the peppers as the preserving liquid is quite tart. I’ve made it with both almonds and walnuts – with what I had at home. I love.
Recipe: Tried & Tested by myself
3. Baba Ghanoush & Mouttabal
Both dips are made with cooked eggplants, the best ones are full of smoky flavour. There are some variations, and as many versions and discourses on one not being the other. I won’t go there…
The version I tried was thinned with yogurt but still contained Tahini and garlic and the smokiness of the grilled eggplants.
Recipe: By me, on food52.com
4. Toum
For me, Toum was the star of the show. Beautifully white, deeply garlicky, this sauce is creamy and smooth and I was totally blown away by the colour. So pure and clean and inviting. Think of it as a garlicky version of aioli.
The version I tried was perfectly made – light to taste, smooth and a perfect companion for chicken, and fries and pita.
I’m definitely going to try to make this at home. Yes, I’ll have to clean large amounts of garlic and all but hey, it’ll be worth it. And for the dragon breath too 🙂
Recipe: From the Splendid Table
5. Yogurt-Tahini (Parsley) sauce
Lara introduced me to this at Barracuda, where we slathered it on grilled fish.
Light, tangy and herby – this combination is great with rice as well. As I discovered, not to mention easy to out together.
I’ll definitely be making more of this
Recipe: Here are two versions – with parsley, and without
What are your favourite ‘Arabian/ Levant’ dips? And why? What do you serve them with?
I’m looking for more additions.
Stay well xxx[wpurp-searchable-recipe]Five (5) Delicious Dips in ‘Arabian’ Cuisine – – – [/wpurp-searchable-recipe]
Loving the look look.
Muhammara sounds like it is right up my alley. I need to try it
It is a revelation dear, I love its smoky nuttiness. So complex and flavourful. Yum, Try it.
Ugh! Hummus is my weakness! that is what i am having for lunch today. Hummus + baby carrots and celery. I buy it ready made from the store unfortunately, but i am inspired to try it out at home… Thanks to you Ozoz 🙂
🙂 aww – I hope you try it. Some things home made are a touch above store-bought. Saying that, hummus and veggies – a delight. Stay well.
I am so impressed Ozoz- beautifully done Humous and Muhamara!
You know what we mean now when we talk about toum- I love it with grilled chicken so good and worth the breath consequence! Miss you darling.
Aah dear – thank you for all the beautiful food lessons and the conversations – really lovely to see you.
Bring on the dragon breath! Muhammara is my absolute favourite if forced to choose… but really I just want them all.
:), for Toum as good as I had it, I would take on a tail as well.