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Middle Eastern Chickpea Platter

July/August 2008

Your rating: None Average: 3.6 (25 votes)

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.



READER'S COMMENT:
"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...
Middle Eastern Chickpea Platter Recipe

7 Reviews for Middle Eastern Chickpea Platter

11/28/2013
Anonymous

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.

Comments
06/24/2013
Anonymous
delicious and easy

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!

quick, healthy
Comments
07/16/2010
Anonymous

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!

Comments
06/28/2010
Anonymous

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.

Comments
06/21/2010
Anonymous

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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