Great idea but needs a little more oomph. Suggest doubling the tahini and adding cumin. I also used more garlic. Included some dolmas around the edge of the plate.
Middle Eastern Chickpea Platter
From EatingWell: July/August 2008
This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.
7 Reviews for Middle Eastern Chickpea Platter
This is a great, quick summer meal. I don't use much tahini, so I substituted sesame seeds from the asian section of the grocery store. The texture isn't quite the same, but the flavor is delicious!
I just made this, using a fresh eggplant from my garden. I skipped the olives and bread, mixed in diced tomato and red onion and I'm really enjoying it as a salad! I'll be making this again, and again. Especially since I just bought my first can of tahini and I'm not sure what else I'd use it for!
I just made this recipe, and it was great! About the comment that said it was too bland, just use more of the sauce (tahini/lemon juice mixture). It is anything but bland.
I have made this twice and have decided it is too bland. I added cumin to the sauteed eggplant, added more lemon, more salt........................just not interesting enough to make again.
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