Vegan Lebanese Spread

Dairy free yoghurt spread- 100 g (small pack)

Note: It’s better to do the shopping one day in advance. Soak the chickpeas overnight. The next day, boil half the chickpeas (used for hummus) and the other half keep aside (used for falafel).

HUMMUS DIP
In a blender, combine together boiled chickpeas, 2 tbsp tahini sauce, salt, 2 tbs olive oil. 1 tsp cumin seeds, 1 tsp paprika powder, 1 tsp salt, 2 cloves of garlic, 2 tbsp lime juice. Empty out into the serving bowl and keep in refrigerator cling-wrapped. Garnish with mint leaves and paprika powder before serving. Goes well with Khaboos.

FALAFEL
In the same blender jar, combine together- ‘other’ half of chickpeas, 1/2 cup parsley, 1/4 cup mint leaves, salt, 2 green chilis, 3 cloves of garlic, 1 tsp cumin seeds, 1 small onion. Make into small round balls and deep fry. If the batter is not so tight, use burghul (1-2 tbsp) and mix together before frying. Serve hot.

TABOULEH
Combine together 2 tbsp olive oil, 2 cups chopped parsley, 2 tbsp mint leaves, 2 tbsp lemon juice, 1/2 cup burghul (soaked burghul in hot water for 15 min), 1 finely chopped cucumber, an onion finely chopped and 1 finely chopped tomato. Refrigerate.  Add salt before serving.

PIZZA WITH YOGHURT – WRAP STYLE
Preheat the oven to 150 deg C. On the pita bread, spread out 1 tsp olive oil, then put yoghurt (2 tbsp) and top with chopped veggies. I used mushrooms, bell pepper, chili, and olives. Add salt and pepper to taste. Fold and grill in oven. Cut into slices and serve hot. Prepare pizza in advanced and just grill before serving.