Middle East Platter

Middle East Platter

Middle East Platter

When it is hot outside, your appetite goes down even if you were staying in a refrigerator-cold-office for all day long. Plus I was tired of eating the same eggplant dish 3 times in a row. I love eggplants, but I can’t eat the same dish more than twice in a row. So, I whipped up easy summer meal for tonight.

Ingredients for Hummus:
2 cups cooked chickpeas (drain well)
4 Tbsp tahini
1 Tbsp olive oil
2 Tbsp lemon juice
1 tsp sea salt
1 clove garlic
1 tsp cumin
1 tsp coriander seeds
a dash of cayenne powder
2-3 scallions

  1. Crash a garlic clove. Roughly chop scallions. Blend everything by a hand mixer until it becomes smooth.

Ingredients for Parsley Salad:
1 bunch parsley
1 tomato
1 small cucumber (like kirby)
2-3 scallions
3 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp cumin
1/2 tsp coriander seeds
a dash of smoked paprika

  1. Chop parsley and scallions. Dice a tomato and a cucumber into small cubes. Put everything in a bowl. Mix well. Let it sit in a refrigerator until ready to eat.
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