Dips Package (Hummus, Moutabal and BAba Ghanooj)


When you buy this package you will get:

  1. Olive Oil 330 ml.
  2. Tahini 600 ml.
Category: .

Product Description

Hummus 4-5 portions

250grams Chickpeas (pre-soaked overnight)
150ml tahini (sesame seed paste)
2 tablespoons salted yoghurt
Juice of one squeezed lemon
Jug of water
Olive oil

  1. Recipe
    Soak 250 grams of dried chickpeas in water overnight.
  2. Cook the chickpeas that were soaked on medium heat for 1 ½ hour. (In case some foam rises to the top make sure to skim it).
  3. Keep adding water to the pot. Once the chickpeas are soft and plump and easily squish-able. (You should be able to squash them with a spoon). Place them into a blender/food processor and puree them, while doing so add the tahini olive oil, some mashed garlic (depending on preference), 2 tablespoons of yoghurt, the juice of 1 squeezed lemon. If you feel that the mixture is still viscous, add a bit of water to make it smoother.
  4. Check that the amount of salt and lemon juice and garlic are to your liking and add to your preference.
  5. Take the hummus out of the food processor and place it onto a plate and garnish it with oil, parsley, and some paprika.


Mouttabal 4-5 portions

1 medium sized eggplant
½ cup tahini
1 ½ cup squeezed lemon
2 garlic cloves
2 tablespoon salted yoghurt


  1. Roast the Eggplant on an oven top for about ½ hour, if you have an electric hub poke some holes in the eggplant and let it roast in the oven, (oven top is preferable as it gives it a smokier taste)
  2. Allow eggplant to rest for 10-15 minutes in a plastic bag, then take it out and slowly peel using your hands.
  3. Remove the stem and place the flesh into a plastic container. Run a knife through the flesh to separate it, add the juice of 1 ½ lemon, 2-mashed garlic cloves ½ teaspoon salt, ½ cup of tahini and 2 tablespoons yoghurt.
  4. Mash the mixture using a spoon or a mortar and mix well.
  5. Check that the amount of salt and lemon juice and garlic are to your liking and add to your preference.
  6. Spread on a plate and garnish with parsley and olive oil.



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