Hummus is an Arabic Levantine dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food in various local forms throughout the Middle East, in addition to countries like Cyprus, Greece and Turkey.

Ingredients
2 cloves garlic roughly chopped
¼ cup lemon juice
¼ cup water
14 oz (400g) canned chickpeas (garbanzo beans) rinsed and drained
2 tablespoons of Tahini
1 teaspoon sea salt

Method
Put all ingredients in a food processor or a blender and process until slightly smooth, just enough to get a grainy texture.

Tip: a spicier hummus can be obtained by adding a pinch of cayenne pepper or a bit of cumin. More Tahini can added according to taste, after the mix is completed.

Moutabal is an Arabic Levantine dip or spread made from mashed aubergines, blended with tahini, olive oil, lemon juice, salt and garlic.

Ingredients
3 Medium Aubergines
2 cloves garlic roughly chopped
¼ cup lemon juice
2 tablespoons Tahini
1 teaspoon sea salt

Method
1) Pierce the aubergines in a few places with the point of a knife and roast them in the oven at 200 Celcius (400 Fahrenheit).
Skin them while they are still hot. When they become at room temperature, puree them in a blender.

2) Add the rest of the ingredients and blend until you get a smooth puree.

Tip: garnish the plate with olive oil and chopped parsley.